Potatoes of great importance

Name: Potatoes of great importance (Patatas a la importancia)
Cuisine: Spanish
Ingredients: 100 g (3½ oz) cooked ham, in thin slices; 2 large potatoes, peeled and cut in 1cm (½-inch) slices; 100 g (3½ oz) French Chaumes or Port Salut cheese, in thin slices; 100 g (3½ oz) French Chaumes or Port Salut cheese, in thin slices; beaten egg for coating; salt to taste; 250 ml (9 fl oz) olive oil for frying; flour for coating; 7 cloves garlic, thinly sliced; 2 tbsp olive oil; 2 tbsp flour; 1 bunch flat-leaf parsley, chopped; 250 ml (9 fl oz) white wine

Patatas a la importancia

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This is another of Spain’s sustaining ‘peasant’ snacks, made from basic ingredients with strong flavours.

Ingredients

2 large potatoes, peeled and cut in 1cm (½-inch) slices
100 g (3½ oz) cooked ham, in thin slices

Europe
Spain
Seville
Snack

Method

Between each 2 potato slices, place 1 slice of ham and 1 slice of cheese. Season with salt. Dip in beaten egg, then flour, and fry in hot oil until the potato is golden and cooked. Remove.
To make the sauce, heat the oil in a frying pan. Add the garlic and sauté until tender. Add the parsley and stir. Blend in the flour, stirring until the mixture has thickened