Seafood Broth with Potato Slice
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 5 ½ cups waxy potatoes
- 1 Saffron
- ⅔ cup vegetable stock
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps olive oil
- ½ tsp all-purpose flour
- ½ tsp Curry powder
- ⅜ cup dry white wine
- 1 onion (diced)
- 1 clove garlic cloves (diced)
- 2 Tbsps vegetable oil
- 8 eggs
- 4 Tbsps cream
- ½ cup Manchego (grated)
- 1 ⅔ cups mussels
- 1 Tbsp fresh parsley (chopped)
Preparation steps
1.
Cook the potatoes in boiling salt water for around 15 minutes. Drain, peel and leave to cool.
2.
To make the sauce, dissolve the saffron in the vegetable stock. Fry the shallots and garlic in hot oil and dust with the flour. Season with curry powder and salt and quench with the wine and the saffron stock. Season with ground white pepper, cover and simmer for 5 minutes.
3.
Slice the potatoes and fry the onion and garlic in hot oil. Add the potatoes and fry for 10 minutes on a medium heat, turning occasionally. Season with salt and ground white pepper.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
5.
Beat the eggs, cream and cheese, season with salt and ground white pepper and pour into the pan. Place in the oven for around 20 minutes to solidify and brown.
6.
Add the mussels to the sauce, cover and cook for 5 minutes. Discard any unopened mussels and stir in the parsley.
7.
Server the tortilla either warm or cooled and cover with the sauce.
