Papas con Fideos
This recipe is from Delia Marcus, who was taught how to feed her Gypsy husband properly by her mother-in-law. Marcus founded flamencarte.com, a referral service for flamenco-oriented visits to Seville.
Recipe information
Total Time
1 1/2 hours
Yield
Makes 4 main-course servings
Ingredients
Preparation
Step 1
Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, frying peppers, and garlic, stirring, until softened, 8 to 10 minutes. Add tomatoes and cook, covered, stirring occasionally, 10 minutes. Stir in potatoes, stock, cumin, saffron, parsley, bay leaf, salt, and black pepper, then bring to a boil, stirring occasionally. Cover and simmer gently over low heat until potatoes are tender, about 20 minutes.
Step 2
Stir in fideos and simmer, covered, over moderate heat until tender, about 10 minutes. Gently lower eggs (in their shells) into stew and simmer 10 minutes to hard-boil them. Transfer eggs with a slotted spoon to a bowl of cold water to cool, then peel and slice. Discard parsley and bay leaf.
Step 3
Divide eggs among 4 shallow bowls and ladle stew over them.
