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Spanish battered potatoes in garlic broth

Name: Spanish battered potatoes in garlic broth
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish, Traditional
Ingredients: 700 g Potato; 150 g Egg (3 eggs); 50 g Plain flour; 12 g Garlic; 20 g Parsley; 1000 ml Vegetable stock; 300 ml Extra virgin olive oil (for frying; estimated absorption 60 ml); 6 g Salt

Total time1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Vegetable stock.

Rating Not yet rated

Battered potato slices gently braised in a fragrant garlic and parsley broth.

Jump to steps

25 minpreparation and possible waiting

40 mincooking

4servings

1.252 kcalwhole recipe

313 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Starter 1 to 2 hours Spanish

Allergens

View full classification 26 tags

Diet

Vegetarian

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

StarterSide dish

Meal

Lunch

Preparation

FryingStewingSautéingBoiling

Appliances

Frying panCasserole

Cuisine

SpanishTraditional

Season

All year round

Occasion

Everyday menuBudget-friendly

Nutrition

High in proteinHigh in fibre

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter · Side dish

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Potato 700 g
Egg 3 eggs 150 g
Plain flour 50 g
Garlic 12 g
Parsley 20 g
Vegetable stock 1000 ml
Extra virgin olive oil for frying; estimated absorption 60 ml 300 ml
Salt 6 g

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Let’s get cooking

Method

Peel and cut the potatoes into 1 cm slices, season, coat in all 50 g flour and the 3 beaten eggs. Heat all 300 ml oil to about 175°C in a small frying pan and fry in batches until golden. Drain.
Pound the garlic, parsley and a pinch of salt. Fry the mixture for 30 seconds in 15 ml of the frying oil.
Arrange the potatoes in a single layer, cover with stock and simmer gently, covered, for 18–22 minutes until a knife passes through the potatoes easily; cook longer if they are still firm.
Swirl the pan rather than stirring until the sauce thickens.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.