Spanish important potatoes with almonds - "Patatas a la importancia"

Receta en español aquí

Traditional Spanish recipe prepared with basic ingredients like potatoes and broth.

Spanish important potatoes with almonds

Ingredients (4 servings)

1 kg potatoes

750 ml homemade broth or chicken broth

1 large onion

2 or 3 eggs, beaten

Flour for coating

Salt to taste

"Majao"

4 cloves of garlic

A few sprigs of parsley

20 almonds

100 ml white wine

A pinch of salt

Olive oil for frying potatoes

Directions

Peel and cut the potatoes, thickly sliced.

Add some salt to the slices and coat them, both sides, in flour.

Dip each slice into the beaten egg to coat and remove quickly. 

Fry in olive oil until they turn golden brown.

Allow to drain on a paper towel and set aside.

Now we are going to do the "majao". My mother has always used a mortar  but I prefer to use a handheld blender or mixer.

Place in the bowl of the mixer the white wine, cloves of garlic, a pinch of salt and parsley, grind a little and then add the almonds to avoid grinding them too much, it tastes much better with small pieces of almond. Set aside

Chop finely the onion.

In a large frying pan, on medium heat, pour some extra virgin olive oil. When oil is hot add the onion and sauté until is golden.

Add the flour and stir well to roast.

Place in the friying pan the potatoes and the “majao”.

Pour the homemade broth and let it simmer until potatoes are cooked.

Salt to taste.

Serve piping hot sprinkled with a little chopped parsley. And enjoy!