Potatoes in Saffron Egg Sauce (Patatas a la Importancia)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g baking potatoes, peeled and thickly sliced
- 50 g plain flour
- 3 large eggs
- 2 garlic cloves
- 1 saffron threads
- 400 ml vegetable stock
- 4 tbsp vegetable oil for frying
Nutrition (per serving)
- Calories
- 360 kcal
- Protein
- 11.1 g
- Carbohydrate
- 34 g
- of which sugars
- 1.9 g
- Fat
- 19 g
- of which saturates
- 2.7 g
- Fibre
- 3.7 g
- Salt
- 0.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the potato slices, dust with flour, dip in beaten egg and fry in the vegetable oil for 3-4 minutes on each side until golden. Drain on kitchen paper.
- 2
Pour off most of the oil, leaving a tablespoon in the pan, and fry the garlic for a minute.
- 3
Crumble in the saffron, pour in the vegetable stock and bring to a simmer.
- 4
Return the potatoes to the pan, cover and simmer for 12-15 minutes until the potatoes are tender and the sauce has thickened slightly.
- 5
Season to taste and serve hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.