This potato dish, known as patatas a la importancia in Spanish, consists of potatoes in an onion and carrot sauce. Here is the recipe:
3 tablespoons flour
1/2 cup olive oil
2 cups onion and carrot sauce
Peel the potatoes and combine with water to cover.
Bring to a boil over medium heat.
Decrease the heat to low and cook uncovered for about 20 minutes.
Drain and cool completely.
Cut crosswise into thin slices.
Season the slices with salt.
Spread the flour in a shallow dish.
Coat the slices with flour on both sides.
In a small bowl beat the eggs.
In a pan heat the olive oil over high heat.
Dip the slices into the beaten egg.
Arrange in a single layer in the hot oil.
Decrease the heat to medium and fry, turning once for 1 minute on each side.
Transfer to paper towels to drain.
Repeat with the remaining slices.
Layer the potatoes in a pan and cover with the sauce.
Reheat over medium heat until ready.
Here is the onion and carrot sauce:
2/3 cup olive oil
2 onions, chopped
2 carrots, peeled and sliced
2 tablespoons flour
2 cups water
1/2 cup dry sherry or dry white wine
1 1/2 teaspoons salt
Heat the olive oil over high heat.
Add the onions and cook for about 10 minutes.
Add the carrots and flour.
Mix well and cook for 10 more minutes.
Add the water, sherry and salt.
Mix well and cook for 10 more minutes or until sauce thickens.
Remove from the heat and let cool.
Transfer to a blender.
Blend until smooth.
This dish takes time to prepare but is well-worth the effort. Enjoy!
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