COZY Spanish Potato Stew | Classic Patatas en Ajopollo Recipe

This COZY Spanish Potato Stew, known as Patatas en Ajopollo, is what simple and delicious food is all about. We’re talking a ton of great flavors, easy to make and all done in about 40 minutes. Serve this stew next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.

What really flavors this stew is the Ajopollo, which is a blend of fried slices of baguette, garlic, almonds, tomatoes and cumin. I used a hand blender to blend the ingredients into a puree. But you can also use a food processor, stand-up blender or even a nutri-bullet.

To make this recipe, Important to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled. I used yukon golds, but you can also use red potatoes, new potatoes or even golden delight.

TIPS & TRICKS to Make this Recipe: It took me about 20 minutes to perfectly boil the potatoes. Of course, every pan and stove top heats differently. So it might take you less or more. I used vegetable broth to cook the potatoes, but you can also use chicken broth or even beef broth.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this COZY Spanish Potato Stew

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COZY Spanish Potato Stew | Patatas en Ajopollo

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 448 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 2 slices baguette 1 inch / 2.5 cm thick each
• 6 cloves garlic
• 20 blanched almonds
• 1 tomato
• 1/2 tsp ground cumin 1.5 grams
• 1/4 cup water 60 ml
• 2 1/4 lbs potatoes 1 kilogram
• 4 cups vegetable broth 950 ml
• 1/4 tsp saffron threads .17 grams
• 1 bay leaf
• 4 eggs
• pinch sea salt
• dash black pepper
• fresh parsley

Instructions

1. Heat a stock pot with a medium heat and add in the olive oil

2. In the meantime, cut the slices of baguette into small cubes, remove the skins from the cloves of garlic and roughly chop the tomato

3. Add in the pieces of baguette, cloves of garlic and blanched almonds into the stock pot with the hot olive oil, mix continuously, after 4 minutes and the ingredients are ligthly fried, add in the chopped tomato, ground cumin and season with sea salt & black pepper, continue to mix continuously, after 3 minutes and the tomato is lightly sauteed, remove the stock pot from the heat and transfer everything into a bowl

4. Cut the potatoes (peeled) into bite-sized pieces that are 2 cm (3/4 inch) thick

5. Add the cut potatoes into the same stock pot, fill with enough broth to just barely cover the potatoes, add in the saffron and bay leaf, heat with a high heat

6. While the potatoes are cooking, transfer the fried ingredients in the bowl into a tall plastic cylinder, add in 1/4 cup (60 ml) water, using a hand blender, blend the ingredients until you get a smooth puree

7. About 20 minutes after turning on the heat on the potatoes, they should be cooked through, just pierce them with a toothpick, at this point add in the puree and mix it into the stew, then crack in the 4 eggs, all evenly spaced out, place a lid on the stock pot and lower to a low-medium heat, simmer for 3 to 4 minutes or until the egg whites are cooked through

8. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

COZY Spanish Potato Stew | Patatas en Ajopollo

Amount Per Serving

Calories 448 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 164mg55%

Sodium 1121mg49%

Potassium 1283mg37%

Carbohydrates 59g20%

Fiber 7g29%

Sugar 6g7%

Protein 14g28%

Vitamin A 1005IU20%

Vitamin C 56mg68%

Calcium 98mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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