Classic Spanish Easter Stew | Potaje de Semana Santa
This Classic Spanish Easter Stew, known in Spain as Potaje de Semana Santa, is packed with flavors, easy to make and comes together in about 40 minutes
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 onion
- 4 cloves garlic
- 2 tomatoes
- 2 potatoes
- 1 cup canned garbanzo beans (170 grams)
- 1 cup canned white beans (170 grams)
- 10 sundried tomatoes
- 1 liter vegetable broth (4 1/4 cups)
- 1/4 tsp saffron threads (.17 grams)
- 1 bay leaf
- 2 cage-free organic eggs
- handful freshly chopped parsley
- sea salt & black pepper
Instructions
- 1
Cut 2 potatoes into small 1/2 inch (1.25 cm) pieces, roughly chop 1/2 onion, thinly slice 4 cloves garlic, roughly chop 10 sundried tomatoes and finely grate 2 fresh tomatoes
- 2
Heat a stock pot with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in the chopped onion and sliced garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the grated tomato and simmer for 2 minutes, then add in the chopped potatoes, 1 cup canned garbanzo beans (drained & rinsed), 1 cup canned white beans (drained & rinsed), the chopped sundried tomatoes, 2 tbsp (7.60 grams) freshly chopped parsley and season with sea salt & black pepper, gently mix together, then add in 1 liter (4 1/4 cups) vegetable broth, 1/4 tsp (.17 grams) saffron threads and 1 bay leaf, mix together and bring to a boil
- 3
Once the broth comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat, simmer for 20 minutes or until the potatoes are done, then add in 2 eggs into the stock pot, place the lid back on the pan and cook for another 2 to 3 minutes, then remove from the heat
- 4
Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!