FoodSpanish-style potatoes: A cheap and tasty dinner solution

Spanish-style potatoes: A cheap and tasty dinner solution

Spanish-style potatoes - cheap and filling
Spanish-style potatoes - cheap and filling
Images source: © Adobe Stock | FomaA

7:07 PM EDT, May 21, 2024

Today, it's time for inspiration from the Iberian Peninsula. Spanish-style potatoes save the day (and your stomach) when you're out of dinner ideas or decide to tighten the belt and prepare something truly economical. This is how a delicious meal for pennies comes about!

Potatoes play a special role in Spanish cuisine. In Madrid, you won't find a pork chop served with mashed potatoes and dill. Instead, you can enjoy other specialties, such as the world-famous potato omelet, tortilla de patatas, or fried patatas bravas, often served with a spicy sauce. I occasionally prepare one of the Spanish dishes using potatoes at home.

Spanish-style potatoes are a fabulously cheap, tasty, and filling dish. Of course, this wouldn't be possible without the onion-garlic sauce, especially for this occasion. The whole thing costs pennies. The only "extra" ingredient you'll need is vegetable broth. I've mentioned before that it's worth making this product in bulk and freezing any excess (with particular consideration to the "two-centimeter rule"). You never know when it might come in handy!

Spanish-style potatoes


  • 2 large potatoes
  • 1/3 cup olive oil
  • 2 eggs
  • 1 small onion
  • 3 cloves of garlic
  • 1/4 cup flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon smoked paprika
  • 1/2 cup white wine
  • 1-2 cups broth
  • Salt, pepper


Spanish-style potatoes - an interesting way to use our favorite vegetable
Spanish-style potatoes - an interesting way to use our favorite vegetable© Canva | Wounds_and_Cracks
  1. Scrub the potatoes and cut them into slices. Add the flour to a bowl and season with salt and pepper. Season the beaten eggs separately in the same way.
  2. Coat the potatoes in the flour, then dip them in the egg. Fry them in heated olive oil.
  3. Remove the vegetables. In the same fat, sauté the chopped onion and garlic. Add the wine, spices, and cornstarch. Gradually pour in the broth. Once the sauce is thickened, put the fried potatoes back in—stew in the onion-garlic mixture for 20 minutes. Enjoy!
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