Spanish Garlic & Egg Fritters | Tortillitas de San José
Ingredients
FOR THE FRITTERS
- 4 large eggs
- 4 cloves garlic (finely grated)
- 2 tbsp chopped parsley 5 grams
- 1 cup plain bread crumbs 60 grams
- sea salt & black pepper
FOR THE SAUCE
- 1 small onion (finely chopped)
- 3 cloves garlic (roughly chopped)
- 1/2 tbsp all purpose flour 4 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 tsp saffron threads 0.17 grams
- 2 tomatoes (finely grated)
- 1 cup vegetable broth 240 ml
- sea salt & black pepper
EXTRAS
- 1/3 cup extra virgin olive oil 90 ml
- chopped parsley for garnish
Instructions
TO MAKE THE FRITTERS
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Crack the eggs into a large bowl, then add in the grated garlic, chopped parsley, and season with salt & pepper, whisk together, then add in the bread crumbs, and mix together until just mixed
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, start adding in spoonfuls of the batter, all in a single layer, and fry for 5 minutes or until golden fried all around, then transfer the fritters into a dish with paper towels
TO MAKE THE SAUCE
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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 flour, continue to mix for 1 minute, then add in the paprika and saffron, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer
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After 3 minutes and the grated tomatoes have slightly thickened, add in the vegetable broth, mix continuously for 4 to 5 minutes or until you get a slightly creamy sauce
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Once you get a sligthly creamy sauce, add the fritters back into the pan, once again in a single layer, and gently flip each one, simmer for 2 to 3 minutes or until the fritters are heated through
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Transfer the fritters into serving dishes, top off with the sauce and some chopped parsley, enjoy!
Recipe Notes
Get the Spanish Saffron and Olive Oil I used to make this Recipe