We go with a spoon dish that comes in handy to those who deprive potatoes and others also, of course, some simple and tasty Potatoes to the importance with ham.
Its origin is Palencia, it has spread throughout Spain and we can find them on the menu of any restaurant on the peninsula. It is not surprising that they are so successful in our kitchens because their main ingredient “the potato” is very economical and very versatile.
This recipe for potatoes to the importance you can make them more or less soupy, depending on what you want them for if as a garnish or to taste as a stew and apart from accompanying them with ham you can put some poached eggs and you already have the midday meal. Either way, they are delicious !!!
So I recommend that you do them because for two dollars you have a plate without complications ideal for the whole family.
Potatoes of importance with ham: step by step
Ingredients:
- 4 potatoes
- 2 eggs
- 1 onion
- 2 garlic cloves
- 150 gr of serrano ham tacos
- 1 glass of white wine
- Flour
- 1 chicken bouillon cube
- 1 teaspoon food coloring
- Extra virgin olive oil
- Salt
- Parsley
Peel the potatoes, cut them into approximately 1 centimeter slices and season them. Put the flour on a plate and beat the eggs in another, pass the potatoes first through the flour and then through the egg.
Fry them briefly in a pan with oil over low heat, when you see that they are golden brown, drain them and place them on a plate lined with absorbent paper. Reservation.
Peel, chop the garlic and the pestles in a mortar together with the chopped parsley. Pour the wine over the mash and mix it well.
Put a little strained oil in a saucepan, the one you used to fry the potatoes, add the finely chopped onion and a little salt. When you see that it is transparent, add the mash and stir it.
Dissolve the bouillon cube and food coloring in a pitcher with two glasses of water. Place the potatoes in the casserole and cover them with the water from the jug. Cook them over low heat for about 20 minutes. Put them to the point of salt.
My tips and tricks
- Fry the potatoes over low heat so that they become a little inside
- Do not put more than a tablespoon of flour so that it does not thicken too much.
- Place the potatoes carefully so they don’t break.
- Do not remove them with a spoon so that the batter does not go away and they are beautiful. You can move them by taking the casserole by the handles and making some gentle movements.
And your potatoes are already finished to the importance and they really are!
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