Patatas a la importancia

We tried this dish based solely on its name, translated in the cookbook as Potatoes of self-importance! Now having eaten them they can justifiably feel important. The flavour of the sauce and the potato fritters was superb.  

Ingredients
serves 4 (as side dish)

2 large potatoes, sliced 1cm thick
plain flour
2 eggs, lightly whisked
1/2 onion, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
2 tbsp roughly chopped fresh parsely
200ml white wine
pinch of saffron 
salt
100ml olive oil

Method

Place the eggs in one bowl, the plain flour in another, then lightly salt the potato slices.

In a large frying pan, heat the olive oil on a medium to hot temperature.

One by one coat a potato slice in flour, then dip into the egg. Make sure its well covered before placing it into the frying pan. Repeat for a single layer in the frying pan.  

Turn over the potato slices when they turn a nice golden brown. Turn the heat down if they seem to colour too quickly being careful not to burn them. 

Remove from frying pan once both sides have coloured nicely and drain on kitchen paper. 

Cook the remaining potatoes in batches. The battered potatoes can be set aside until you're ready to cook the dish.

Place 4 tbsp of olive oil in a saucepan over a high heat at first. Then reduce the heat and add the chopped onion. Gently fry for a few minutes until they begin to soften. Add the garlic and the bay leaf. 

After 10-15 minutes add a tablespoon of flour. Mix well and continue to fry for a minute before gradually adding the wine to create a thick sauce. Add the chopped parsley and a further 500ml of water and bring up to a simmer. Add a pinch of saffron and continue to cook for another minute. Then remove the saucepan from the heat.

In a shallow saute pan arrange the potatoes into two layers, then pour over the onion and saffron stock. 

Place over a medium heat and bring to a simmer. Do not stir as the potatoes could easily break up. Cover with a lid and cook for 15 minutes. 

Then remove the lid and continue to simmer for a further 15 minutes to reduce the stock. 

Using a sharp knife test the potato slices on the top to see if they have cooked through. If they need longer replace the lid (if the stock has reduced enough) and give them another five minutes.