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All the potatoes to the importance it is an exquisite dish, rich and popular in the province of Palencia. This dish should not be missing on any table, since it is made with the best ingredients and evokes those rustic recipes They can be on any menu in Spanish restaurants. It's easy, inexpensive, and served very warm.
Potatoes to the importance
- Alicia tomero
- Rations: 5-6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 3 large potatoes
- 1 medium onion
- 4 cloves of garlic
- A handful of parsley
- Olive oil
- Half a glass of white wine
- Sal Island
- Flour (XNUMXg)
- 2 or 3 eggs
Preparation
We take the potatoes and peel them. We wash them and we cut into thin slices. On a table we can place the potatoes and add lightly salt on both sides.
We heat a finger of olive oil in a pan. In a plate we add flour and in another plate we add the two eggs and beat them. With these two dishes let's batter the potatoes. We place each potato slice in the flour and flour them. We pass each floured potato in the beaten egg and we will throw it in the pan so that they are fried.
We leave that are fried on one side, we turn them over and leave to be done on the other side. As they are made, we are setting them aside on a plate.
We chop the onion into very small pieces. We heat a large casserole with a splash of oil. When it is hot we take the onion and we put it to sauté.
We cast the breaded potatoes on top of the onion and we cover them with water and half a glass of white wine. In a mortar we put the chopped garlic and chopped parsley and we crush it. We dump the chopped on top of the potatoes and let it start to boil. We let them cook over medium low heat, until we see that they become soft.
As they cook, we can try the sauce and we will rectify salt if they need it. When the dish is ready, we can place it with finely chopped parsley.
