A Spanish Egg-coated Importancia Potatoes Recipe

(Patatas a la Importancia)


By Edu Valor / Author - Spanish Chef

Are potatoes important? Absolutely! During famines, they have been a lifesaver. But ironically, in this dish, the sauce steals the spotlight.

Rich, creamy, and thick, the sauce elevates the potatoes to another level. This classic Spanish recipe, patatas a la importancia, has been a staple in hotel schools for decades.

As you can see, potatoes are the main ingredient, making it an affordable dish. But when I tried it, it didn’t taste cheap at all—just delicious!

Spanish patatas a la importancia dish on a plate.Importancia potatoes (patatas a la importancia).


The exact origins of this dish remain uncertain, but some evidence suggests it comes from Alto Campoo in the region of Palencia.

Patatas a la importancia is traditionally a main dish, though it can also be served as a first course. Since it contains no meat or fish, some assume it’s just a side.

That’s understandable, but for a long time, this recipe was often the centerpiece of a meal. Only in modern times did the idea emerge of serving it as a starter.

In this dish, the humble potato takes center stage—and does so brilliantly!

Let's Make Delicious Importancia Potatoes

Ingredients for 4 Servings


Preparation: 15 minutes
Cooking: approx. 45 hour

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 1kg/2.2 lb waxy potatoes pealed
  • 1 L/4.2 Cups chicken stock
  • flour for dusting
  • 1 tbsp flour
  • a few strings of saffron (or ½ tsp yellow food dye)
  • 2 large eggs beaten
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 handful of chopped parsley
  • salt and pepper
  • cooking oil

Instructions

  1. Cut the potatoes into thick slices and season them with salt and pepper.
  2. Dust the slices with flour, then coat them with the beaten eggs.
  3. Heat oil over medium-high heat and fry the potato slices, ensuring they don’t stick together. Once golden, drain them on paper towels.

Sauce:

  1. In a large frying pan, heat some oil over medium-low heat and sauté the onion and garlic until they become soft and translucent.
  2. Add the tablespoon of flour and stir well.
  3. Pour in the chicken stock, stir, and bring to a boil. Then, reduce the heat to a simmer.
  4. Add a few saffron strands or ½ teaspoon of yellow food dye. Taste and adjust the seasoning if needed.
  5. Stir in the parsley.
  6. Carefully place the fried potato slices into the sauce, removing any crispy bits beforehand.
  7. Simmer on low heat for 25 to 30 minutes.

TIPS: 

  • "Bring to a boil" means increasing the heat until the chicken stock starts boiling, then lowering it again.
  • Fry the potato slices in small batches to prevent them from sticking together.
  • If desired, add 2 chopped spring onions (green parts).
  • For extra flavor, add a few drops of lemon juice—it gives extra punch!
  • If sauce is too thick, pour some water before adding the potatoes.

Spanish importancia potatoes frying in a pan.Egg-coated and fried.


What You Will Need

  1. Paring knife
  2. Frying pans
  3. Measuring beaker
  4. Skimmer
  5. Tablespoon
  6. Scale
  7. Cutting board


The Story of the Ugly Duck Potato


Potatoes have evolved from being a little-known plant to a staple ingredient. Only during difficult times did people turn to the less obvious foods available, including potatoes.

Food habits often change during wartime, leading to new recipes that either remain popular or improve over time.

The widespread use of the tuber played a key role in the creation of patatas a la importancia.

As potato dishes gained popularity in the 19th century, Spanish chefs sought to create more elaborate recipes for special occasions, holidays, and gatherings.


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Edu's Classic Potato Recipes

Spanish patatas a la Riojana potato stew simmering in a pan.Patatas a la Riojana (potatoes and chorizo)
Spanish scrambled potatoes dish on a plate.Revuelto de Patatas (scrambled potatoes)