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PORK POTATOES TO THE IMPORTANCE


400g potatoes - 2dl olive oil - 2 tablespoons flour - 2 eggs, salt, white pepper, a bay leaf.

FOR THE SALSA:
1 onion - 1 dl of white wine - 1 tablespoon flour - 1 teaspoon chopped parsley - 1 egg - 2 cubes chicken stock.

Wash and cut the potatoes into slices 1 / 2 cm.
Season and coat in flour and beaten egg.
Fry, round and round, in olive oil until golden. Book.
To make the sauce, sauté the finely chopped onion in a saucepan over low heat for 4 minutes, until white.
Sprinkle with flour and stir.
Pour white wine and let reduce by half.
Add the chopped parsley. Incorporate
pan 2 bouillon cubes and 1 liter of water.
When it starts to boil, add potatoes and cook over low heat for 12 minutes.
Once cooked, sprinkle with finely chopped boiled egg and serve.