Potatoes are a staple of Spain’s diet. This Castilian dish is “important” enough to be a meal in itself. This recipe is dapted from Joyce Goldstein’s Savoring Spain and Portugal Cookbook.
olive oil for deep-frying
1 to 1½ cups all-purpose flour, plus one tablespoon of flour for later use
4 Russet potatoes, peeled and sliced into ½-inch thick
1 large yellow onion, finely chopped
5–6 garlic cloves, minced or mashed though a garlic press
2 cups of peeled, seeded and chopped tomatoes (fresh or canned)
pinch of sugar
2 cups of beef stock
3 sprigs of fresh thyme and more for garnish
salt and pepper to taste
In a wide, deep-frying pan, pour olive oil to a depth of two inches. While oil is heating, break eggs into a bowl and whisk until blended. Spread flour on plate.
When oil is ready, working in batches, dip the potatoes into beaten eggs and then into flour and slip them into hot oil. Cook in batches until the potatoes are golden. Transfer them to a “cazuela“or a large frying pan and set aside.
Clean pan and add the 2 tablespoons of olive oil (I did not want to re-use the oil because it was full of flour residue) then add the onions and the garlic and sauté until tender. Add the tomatoes until slightly thickened, about 5 minutes. If the tomato tastes tart, add the sugar. Stir in the tablespoon of flour, then pour the mixture over the potatoes.
Pour the stock over the potatoes and season with salt and pepper. Place over low heat and cook, uncovered, until tender, about 35–40 minutes. Serve hot directly from the cazuela or pan.
Other recipes by Norma:
Carne Guisada (Beef Stew)
Frijoles Negros (Black Beans)
Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos
Piña Colada Flan
Barriguitas de Vieja
Supercharged Coquito (with Bacardi 151)
Save this recipe to your HK profile by clicking on the Favorite button below!