How to make it

  • In large saute pan or similar(I used cast iron), saute onions, pepper flakes and garlic over medium/low heat until just translucent.
  • Add 2T corn starch and stir to coat with oil.
  • Add stock, bring to boil, stirring occasionally, then, add saffron threads, if using, and reduce heat and let simmer while frying the potatoes. See Photo
  • Meanwhile, mix Latin seasoning with remaining corn starch in a pie plate or similar.
  • In another pie plate, beat eggs.
  • Dredge potato rounds in egg, then corn starch mixture, lightly, and immediately fry, a few at a time. Turn once and cook until tender. This should only take about 3 minutes, total. See Photo
  • Drain on paper towels or a paper bag or newspaper, and continue until potatoes are all fried, making sure oil remains a fairly constant temp.
  • When done, add potatoes and spinach to stock mixture and carefully stir so that spinach gets a chance to wilt. See Photo
  • Let cook about 3 minutes, then add pine nuts, fruit, half and half and salt and pepper. Heat through and serve! See Photo
  • **served with this: Chile Mustard Chicken

Reviews & Comments 2

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  • nativeprincess2 7 years ago
    This sounds delicious..and I have most of the ingredients :)
    .I'm going to make it this weekend!
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  • sharebear1 7 years ago
    I have some spinach in the fridge to use up and have never really cooked with it. Thanks for the recipe!
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