This is a typical dish of the Autonomous Community of Castilla y Leon; however it is a quite popular in the family cuisines of Madrid as well. It can be served as an appetizer or a garniture with meat. 


– 4 potatoes

– 2 eggs

– 50 gr of flour (glutenfree)

– 40 gr bread

– 2 cloves of garlic

– Parsley

– Saffron

– 1 onion

– 1 tablespoon tomato sauce

– 1 tablespoon paprika

– 150 ml of white wine (optional)

– 300 ml chicken broth

– 300 ml Olive oil


Majado (paste)

P.S. I forgot to put the white wine and saffron on the table while taking this photo

– Fry garlic and bread

– Place parsley bouquet with a little salt, fried garlic, fried bread and saffron in a mortar.

– Crush to form a paste, add some oil if necessary.


– Wash, peel and cut the potatoes into slices about 1 cm thick.

– Wash the slices of potatoes to remove the starch until the water is transparent and dry  them with paper towel.

– Beat the eggs  with a pinch of  salt. 

– Pass the slices through flour and then egg.

– Fry in olive oil until their color become golden, reserve them on paper towel.

La importancia

– Poach the finely chopped onion with some olive oil, add a bit of water if necessary.

– Add the tomato sauce, the paprika and the wine and let the alcohol of wine evaporate

– Add the paste and cook them together for another 2 minutes

– Add the potatoes and cover with the chicken broth, simmer for 20 minutes.

-Decorate with finely chopped parsley.

Buen provecho!

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