Spanish battered potatoes in garlic broth
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free y 7 más Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter · Side dish
Lunch
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Potato 700 g
- Egg 3 eggs 150 g
- 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
Method
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Cut the potatoes into 1 cm slices, season, coat in flour and egg and fry in batches until golden. Drain.
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Pound the garlic, parsley and a pinch of salt. Fry the mixture for 30 seconds in 15 ml of the frying oil.
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Arrange the potatoes in a single layer, cover with stock and simmer gently, covered, for 18–22 minutes.
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Swirl the pan rather than stirring until the sauce thickens.
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