Directions
- 1Fry almonds, garlic, bread, and parsley in olive oil.
- 2Transfer to a blender and blend with a little chicken broth until it becomes a paste.
- 3Sauté the onion along with the chili.
- 4Peel and break the potatoes as shown in the video. This helps release the starch and thickens the sauce later.
- 5Add the potatoes to the pot and fry for a couple of minutes before adding the paprika.
- 6Fry for one more minute, be careful not to burn it.
- 7Add the mashed mixture, cover with the broth and cook for between 45 minutes and an hour.
Ingredients
- 4 5 patatas
- 2 cebollas
- 2 3 dientes de ajo
- 60 g almendras
- 40 g pan duro
- 3 4 ramas y hojas de perejil
- 1 hoja de laurel
- 1 cucharada pimentón ahumado
- al gusto guindilla
- al gusto sal y pimienta
- aceite de oliva
- para cubrir caldo de pollo
- 1 por persona huevo
Tips
- Cook over low heat until potatoes are tender and the sauce thickens.
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