Patatas en ajopollo (Spanish potato stew)
Spain on a Fork · ♥ 1.4K likes · 50.9K views · 8 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat a stock pot over medium heat with the olive oil.
- 45 ml extra virgin olive oil
- 2 slices baguette
- 6 cloves garlic
- 1 whole tomato
Cut the baguette slices into small cubes; peel the garlic; roughly chop the tomato.
- 20 whole blanched almonds
Add the bread, whole garlic and almonds to the hot oil and fry, mixing continuously, 3 to 4 minutes until lightly golden.
- 1½ g ground cumin
- sea salt
- freshly cracked black pepper
Add the chopped tomato and cumin, season with sea salt and black pepper, and saute another 2 to 3 minutes.
Cut the peeled potatoes into 2 cm bite-size pieces.
- vegetable broth
- 0.17 g saffron threads
Put the potatoes in the same pot, add vegetable broth to barely cover, the saffron, a bay leaf, sea salt and black pepper; heat on high and mix gently.
- 1 whole bay leaf
- 60 ml water
When cool enough, put the fried ingredients in a tall cylinder with the water and blend with a hand blender to a smooth puree.
- 4 whole eggs
Crack each egg into its own bowl to keep out shell and keep the yolks whole.
Cracking the eggs into bowls
Cook the potatoes about 20 minutes, until a toothpick goes in easily with a little resistance; do not over-boil or they break apart.
Add the eggs, evenly spaced; cover, lower to low-medium and simmer about 3 minutes until the whites are cooked.