The ULTIMATE Spanish Potatoes | Patatas a la Importancia con Manchego

These Spanish patatas a la importancia con queso Manchego are the ultimate Spanish potatoes. We’re talking a ton of great flavors, simple ingredients, and easy to make. Serve them as a tapas appetizer or even as a side dish. Next to some grilled fish and a crunchy baguette.

To make this recipe, I used yukon gold potatoes. But you can use any type of potatoes you like. I did leave the skins on the potatoes, as this is how the dish is traditionally made. If you prefer, you can peel the potatoes.

For the cheese, I used a Spanish Manchego that was aged for 4 to 6 months. You can use any type of Manchego you like or whatever cheese you have on hand. Great substitutes for Manchego are asiago, a sharp white cheddar, or even muenster.

TIPS & TRICKS to Make this Recipe: You can serve these potatoes warm or even at room temperature. They will hold for up to 3 days in the fridge and up to 3 months in the freezer. Just add in some broth when reheating if the potatoes are too dry.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make The ULTIMATE Spanish Potatoes

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The ULTIMATE Spanish Potatoes | Patatas a la Importancia con Manchego

Course Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 50 minutes

Servings 4

Calories 375 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/3 cup extra virgin olive oil 90 ml
• 2 medium sized potatoes
• 1/3 cup all purpose flour 45 grams
• 2 cage-free organic eggs
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 9
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 cup dry white wine 120 ml
• 1/4 tsp saffron threads .17 grams
• 2 1/2 cups vegetable broth 600 ml
• 1/4 cup grated Manchego cheese 30 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, cut the potatoes (skins on) into rounds that are 1 cm thick (3/8 inch), add 1/3 cup flour into a shallow bowl, season with sea salt & black pepper and mix together, crack the eggs into a separate shallow bowl, season with sea salt & black pepper and whisk together, then coat each potato, first in the flour and then into the egg wash

3. Add the potatoes into the hot fry pan, all in a single layer and evenly spaced out, cook in batches to not overcrowd the pan, fry for 3 minutes per side, at this stage you don't have to fully cook the potatoes, transfer into a dish with paper towels as you finish each batch, set aside

4. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes add in the 1 tbsp flour and smoked paprika, mix together until well mixed, then add in the white wine, saffron and season with sea salt & black pepper, mix continuously for about 2 minutes or until you get a paste-like texture, then add the potatoes back into the pan, all in a flat layer, it's ok if you stack them around each other, then add in the broth and raise to a high heat, give the pan a gentle shake

5. Once it comes to a boil, place a lid on the pan and lower to a low-medium heat, cook for 20 to 25 minutes or until the potatoes are just cooked through, make sure to give the pan a gentle shake once in a while, as this will help thicken the broth

6. Once the potatoes are cooked through, remove the pan from the heat, top off with the grated cheese and chopped parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Saffron and Spanish Olive Oil I used to make this Recipe

Nutrition Facts

The ULTIMATE Spanish Potatoes | Patatas a la Importancia con Manchego

Amount Per Serving

Calories 375 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 5g31%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 14g

Cholesterol 89mg30%

Sodium 670mg29%

Potassium 466mg13%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 3g3%

Protein 8g16%

Vitamin A 596IU12%

Vitamin C 19mg23%

Calcium 113mg11%

Iron 2mg11%

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

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