I have been absent from posting and commenting for a little while and I must apologize to all of you that I follow. For a moment there I lost my “mojo” and was a little out of it as I lost my job and was feeling blue. That being put aside, I am ready to cook and comment. Also, I will be leaving for about three weeks to Puerto Rico, my lovely island, to visit with my dear and cherished friend that has not been feeling well and will be posting from there.
Now to the potatoes…potatoes are a staple of Spain’s diet. This Castilian dish is “important” enough to be a meal in itself.
Adapted from Joyce Goldstein’s Savoring Spain and Portugal Cookbook
Olive oil for deep-frying
1 to 1-1/2 cups all-purpose flour, plus one tablespoon of flour for later use
4 russet potatoes, peeled and sliced into 1/2 inch thick
1 large yellow onion, finely chopped
5 – 6 garlic coves, minced or though a garlic press
2 cups of peeled, seeded and chopped tomatoes (fresh or canned)
pinch of sugar
2 cups of beef stock
3 sprigs of fresh thyme and more for garnish
salt and pepper to taste
In a wide, deep-frying pan, pour olive oil to a depth of two inches. While oil is heating, break eggs into a bowl and whisk until blended. Spread flour on plate.
- When oil is ready, working in batches, dip the potatoes into beaten eggs and then into flour and slip them into hot oil. Cook in batches until the potatoes are golden. Transfer them to a “cazuela“or a large frying pan and set aside.
Drain all but 2 tablespoons of the olive oil and place over heat.Clean pan and add the 2 tablespoons of olive oil (I did not want to use the oil because it was full of flour residue) then add the onions and the garlic and sauté until tender. Add the tomatoes until slightly thickened, about 5 minutes. If the tomato tastes tart add the sugar. Stir in the tablespoon of flour, then pour the mixture over the potatoes.
- Pour the stock over e potatoes and season with salt and pepper. Place over low heat and cook, uncovered, until tender, about 35 – 40 minutes. Serve hot directly from the cazuela or pan.
I could not serve only potatoes to my husband so I made grilled lemon/garlic pork chops. What a lucky man!