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Patatas Encebolladas
Ingredients (use vegan versions):
  • 3 - 4 large potatoes, peeled and sliced 1/4" thick
  • 1 onion, peeled and sliced 1/4" thick
  • 1-4 cup extra virgin fruity olive oil
  • 6 - 10 saffron threads
  • salt and pepper to taste
Directions:

In deep cooking pot, saute lightly

the potatoes and onions in oil. Fill with water to cover plus a bit. Crush saffron in separate contained to powder consistency, and add to pot. Rinse out the container you crushed saffron in to get every little crumb and pour that water in pot, too.

Cook gently for about 30 - 40 minutes until potatoes are done and pot licker thickened. Salt and pepper to taste.

Very humble. Very delicious.

Serves: 4

Preparation time: 1 hour


more Free recipe and All Free recipe

 

More Vegetarian Recipes

1. Delicious Vegetable Paella

2. Lebanese Bean and Potato Stew

3. Eggplant Subji

4. Adai

5. Pak Choy with Mushrooms

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