Patatas a la Importancia (Saffron Potato Stew)

• 900 g Yukon Gold potato
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 60 g Plain flour
• 2 Egg
• 120 ml Extra virgin olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 1 pinch Dried saffron threads
• 900 ml Vegetable stock

1. Peel the potatoes and slice into rounds about 1 cm thick. Season with 1 tsp of the salt and the pepper. Put the flour in a shallow bowl and beat the eggs in a second bowl.
2. Warm the stock in a saucepan with the saffron and keep it just below a simmer so the saffron can infuse. Stir occasionally and keep it hot while you fry the potatoes. This makes the simmering stage quicker and helps the stew thicken evenly.
3. Heat the olive oil in a large frying pan over medium heat. Dip each potato slice in flour, shake off the excess, then coat in egg and lay into the pan. Fry in batches for 2 to 3 minutes per side until lightly golden, adding a little more oil if the pan looks dry.
4. Lift the potatoes out with tongs and set aside. Pour off all but about 2 tbsp of the oil, then add the onion with a pinch of salt. Cook over medium-low heat for 8 to 10 minutes until soft and translucent, then stir in the garlic for 1 minute until fragrant.
5. Return the potatoes to the pan, nestling them into the onion. Pour over the hot saffron stock, scraping up any browned bits, and bring to a gentle simmer. Cook for 25 to 30 minutes, turning the slices once or twice, until the potatoes are tender and the liquid is lightly thickened.
6. Taste and adjust with the remaining salt if needed. Rest off the heat for 5 minutes so the sauce settles and thickens slightly. Serve warm, spooning the saffrony broth over the potatoes.

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