Patatas a la Importancia with Crusty Bread

Ingredients

Quantities are for one portion.

• 50 mlwhite wine
• 30 mlolive oil
• 200 mlvegetable stock
• 1onion, finely chopped
• 250 gpotatoes, peeled and cut into thick slices
• 1egg, beaten
• 60 gcrusty bread
• 2garlic cloves, minced
• 30 gplain flour
• Pinch of saffron threads
• 10 gfresh parsley, finely chopped

Method

1. Dust the thick potato slices in the plain flour, then dip them completely in the beaten egg to coat.
2. Heat half of the olive oil in a wide, shallow frying pan over medium-high heat and fry the coated potatoes until golden on both sides, then set aside.
3. Wipe the pan clean, heat the remaining olive oil, and gently sauté the finely chopped onion and minced garlic until very soft.
4. Stir in half of the fresh parsley and the saffron threads, cooking for a minute to release the flavors.
5. Pour in the white wine and let it bubble away rapidly until the liquid has almost entirely evaporated.
6. Return the golden potatoes to the pan and pour over the vegetable stock.
7. Bring the liquid to a gentle simmer, cover, and let the potatoes braise for twenty-five minutes until completely tender.
8. Garnish with the remaining fresh parsley and serve hot with the thick slices of crusty bread.