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Classic Spanish Easter Stew | Potaje de Semana Santa Recipe

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 4 cloves garlic
  • 2 tomatoes
  • 2 potatoes
  • 1 cup canned garbanzo beans 170 grams
  • 1 cup canned white beans 170 grams
  • 10 sundried tomatoes
  • 1 liter vegetable broth 4 1/4 cups
  • 1/4 tsp saffron threads .17 grams
  • 1 bay leaf
  • 2 cage-free organic eggs
  • handful freshly chopped parsley
  • sea salt & black pepper


  1. Cut 2 potatoes into small 1/2 inch (1.25 cm) pieces, roughly chop 1/2 onion, thinly slice 4 cloves garlic, roughly chop 10 sundried tomatoes and finely grate 2 fresh tomatoes

  2. Heat a stock pot with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in the chopped onion and sliced garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the grated tomato and simmer for 2 minutes, then add in the chopped potatoes, 1 cup canned garbanzo beans (drained & rinsed), 1 cup canned white beans (drained & rinsed), the chopped sundried tomatoes, 2 tbsp (7.60 grams) freshly chopped parsley and season with sea salt & black pepper, gently mix together, then add in 1 liter (4 1/4 cups) vegetable broth, 1/4 tsp (.17 grams) saffron threads and 1 bay leaf, mix together and bring to a boil

  3. Once the broth comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat, simmer for 20 minutes or until the potatoes are done, then add in 2 eggs into the stock pot, place the lid back on the pan and cook for another 2 to 3 minutes, then remove from the heat

  4. Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe