Today we bring you the recipe for one of the best known tapas in Spain, specifically in its Madrid version, since in other communities the recipe is different, but still very yum.
Ingredients:
- 4 potatoes
- 1/2 onion
- 9 of vegetable broth
- 1/2 tablespoon of sweet paprika
- 1/2 tablespoon of hot paprika
- 1 tablespoon of flour
- Salt
- Olive oil
Recipe:
- Wash and peel the potatoes.
- Break them into medium pieces.
- Place them in a saucepan or pot where they all touch the bottom and cover them with olive oil.
- Cook over medium heat until soft inside.
- Peel the onion and cut them into small pieces.
- Sauté in a frying pan until golden.
- Take off the heat for a moment, add the paprika and mix well so that it does not burn.
- Put it back on the fire and add the flour, stirring well so that it cooks completely.
- Add the hot broth to the pan little by little, mixing so that the sauce thickens.
- Crush the sauce with the mixer until it is smooth and wothout lumps.
- When the potatoes are done inside, turn up the heat to maximum to brown them.
- Place the potatoes on a plate with absorbent paper to remove excess oil.
- Plate the potatoes and pour the spicy sauce over them.
Bon appétit!
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