Patatas Rebozadas

patatas 001

Salvelio was taught how to make this traditional Spanish recipe by his Tia Paca, in the village of Guijuelo, in Spain. It is loosely translated as ‘coated potatoes’ and shows what can be achieved with a little inventiveness and the barest minimum of ingredients. Its label as a poor man’s soup makes it perfect fare when the store cupboard is bare.

Serves 4


4 big potatoes, peeled; 2 big onions, sliced; 4 big cloves of garlic, sliced, about a teaspoon or more of salt, cake flour, 3 eggs, beaten; a good glug of olive oil; some sunflower oil for shallow frying, 4 bayleaves, about a teaspoon of dried parsley, or a tablespoon of fresh, chopped parsley; boiling water.


Place the onion and garlic in a big pot together with the salt and a good glug of olive oil; set aside.

Cut the potatoes into slices of about one and a half centimeter thick. Dip each slice in flour, then coat well in beaten egg. Heat the sunflower oil in a frying pan and fry the potato slices in batches on both sides, until the egg coating is golden. However, the potato will still be hard.

Once you have fried all the potato slices, place then on top of each other into the pot with the onions and garlic. Add the bayleaves and parsley, then cover with about a kettleful of boiling water (about 1,6 litres). Put the lid on and let it simmer for half and hour or so, until the potatoes are tender.

Serve immediately.

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