Saffron Potatoes

Peel, rinse and dice the potatoes. Mix eggs with salt and pepper. Heat 5/6 of the olive oil in a large frying pan. Turn potatoes first in the eggs, then in the flour on the other side and fry in 2 to 3 portions, each for 5 minutes, stirring in the oil until golden brown. Lift out and drain on kitchen roll.

Peel and finely dice onion and garlic and sauté in remaining oil in a casserole until translucent. Add potatoes and wine. Saffron in the hot poultry stock melt, fold in. Season with salt and pepper, simmer on low heat for 15 minutes with the lid closed.

Rinse the parsley, finely chop the leaves. Stir in at the end.

Serve with roast meat or poultry.

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