Spanish Garlic & Egg Fritters | Tortillitas de San José

Ingredients

• 4 large eggs
• 4 cloves garlic (finely grated)
• 2 tbsp chopped parsley (5 grams)
• 1 cup plain bread crumbs (60 grams)
• sea salt & black pepper
• 1 small onion (finely chopped)
• 3 cloves garlic (roughly chopped)
• 1/2 tbsp all purpose flour (4 grams)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1/4 tsp saffron threads (0.17 grams)
• 2 tomatoes (finely grated)
• 1 cup vegetable broth (240 ml)
• sea salt & black pepper
• 1/3 cup extra virgin olive oil (90 ml)
• chopped parsley for garnish

Instructions

1. 1

   --- TO MAKE THE FRITTERS ---

2. 2

   Crack the eggs into a large bowl, then add in the grated garlic, chopped parsley, and season with salt & pepper, whisk together, then add in the bread crumbs, and mix together until just mixed

3. 3

   Heat a large fry pan with a medium heat and add in the olive oil

4. 4

   After a couple of minutes, start adding in spoonfuls of the batter, all in a single layer, and fry for 5 minutes or until golden fried all around, then transfer the fritters into a dish with paper towels

5. 5

   --- TO MAKE THE SAUCE ---

6. 6

   Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes, add in the flour, continue to mix for 1 minute, then add in the paprika and saffron, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer

7. 7

   After 3 minutes and the grated tomatoes have slightly thickened, add in the vegetable broth, mix continuously for 4 to 5 minutes or until you get a slightly creamy sauce

8. 8

   Once you get a sligthly creamy sauce, add the fritters back into the pan, once again in a single layer, and gently flip each one, simmer for 2 to 3 minutes or until the fritters are heated through

9. 9

   Transfer the fritters into serving dishes, top off with the sauce and some chopped parsley, enjoy!