Patatas Y Espinacas A La Importancia (spinach And ... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Using two Spanish side dishes as inspiration, I combined elements of each to come up with this mild, creamy, interesting combination. I apologize for the confusing photo. Ingredients:
3 large russet potatoes, sliced about 1/4-1/2 in (i didn't bother peeling) |
about 1/2 cup plus 2t corn starch |
2 eggs |
1t latin inspired spice mix , or similar spice mixture |
3t olive oil |
1 large onion, chopped |
4 cloves garlic, minced |
1/2-2t red pepper flakes |
2 cups chicken stock |
pinch of saffron(optional) |
10oz fresh baby spinach |
1/2 cup half and half or cream |
1/4 cup pine nuts |
1/4 cup dried fruit of choice(suggest: cranberries, dates, apricots or cherries) |
peanut or canola oil for frying, heated to about 360-365 |
Directions:
1. In large saute pan or similar(I used cast iron), saute onions, pepper flakes and garlic over medium/low heat until just translucent.
2. Add 2T corn starch and stir to coat with oil.
3. Add stock, bring to boil, stirring occasionally, then, add saffron threads, if using, and reduce heat and let simmer while frying the potatoes. See Photo
4. Meanwhile, mix Latin seasoning with remaining corn starch in a pie plate or similar.
5. In another pie plate, beat eggs.
6. Dredge potato rounds in egg, then corn starch mixture, lightly, and immediately fry, a few at a time. Turn once and cook until tender. This should only take about 3 minutes, total. See Photo
7. Drain on paper towels or a paper bag or newspaper, and continue until potatoes are all fried, making sure oil remains a fairly constant temp.
8. When done, add potatoes and spinach to stock mixture and carefully stir so that spinach gets a chance to wilt. See Photo
9. Let cook about 3 minutes, then add pine nuts, fruit, half and half and salt and pepper. Heat through and serve! See Photo
10. **served with this: Chile Mustard Chicken
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