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


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

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