This is an ancient spanish recipe that many have forgotten but it was very common at one time in our country long time ago .
In this recipe, explained in few words, the potatoes are boiled and then fried in a sauce . They can be eaten as an entree or as an accompaniment .
INGREDIENTS ( 4 people , as side dish for meat or fish) :
Half kilo potatoes / 1 Lb
2 eggs
Wheat flour
salt
pepper
Extra virgin olive oil (or other vegetal oil)
For the sauce :
1 onion
Wheat flour
A glass of white wine
Chopped parsley
salt
Chicken stock
bottled water
First peel the potatoes and cut into slices a finger thick, more or less. To remove the excess starch bathe in cold water for ten minutes .
Then dry them , season and floured finally passing them in beaten egg . Fry in plenty of oil until they are golden brown. We remove and reserve.
In a pan with a generous squirt of oil fry the grated onion and when it become transparent incorporate a tablespoon of flour. Stir and incorporate also a tablespoon of chopped parsley and a pinch of salt.
Pour a glass of white wine and let reduce by half. It's time to introduce potatoes and chicken stock ( or a combination of broth and water ) just to cover . Cook for about ten minutes and potatoes are ready to serve.