Spanish Patatas for Lunch: 7 '16

Lunch today was another Spanish dish called 'Patatas' which we adapted to be Gluten Free from one of our non-GF cookbooks.  

Ingredients:

1 large boiling potato per person peeled and sliced into 1/4 inch rounds
1 beaten egg for 2 potato used
1/2 c cornstarch per 2 potatoes
1/2. c dried GF bread crumbs per 2 potatoes ( depending on what you are using as bread crumbs you could need more)
1/2 ts salt
1/4 tsp black pepper
1/2 tsp onion powder
3 tbsp peanut oil ( or olive or avocado oil if you prefer)
1 cup of chicken or vegetable stock for each potato used
1 heaping tablespoon finely diced garlic ( fresh or store-bought)
Juice of 1 lemon ( about 2 tablespoons)
1/4 cup chopped parsley
2 chopped green onions
Optional 1  large fresh egg per person (for additional protein)

Directions:

• Put  beaten egg in a  small bowl
• Mix cornstarch, salt pepper, onion powder, and breadcrumbs in another bowl.
• Dip each round of potato in the egg, then into the flour bread crumb mixture coating each side thoroughly.  Put each breaded  piece aside  on a paper towel until all slices are coated.
• Heat the oil in a frying pan large enough to let each slice of potato touch the bottom of the pan.
• Fry the slices for about three minutes on each side until both sides are golden brown.
• Add the garlic and half the parsley and onions to the pan.
• Add the broth making sure to push the potatoes back into the fluid.
• Add the lemon juice
• Let simmer uncovered  on medium low heat for 30 minutes
• Optional: During the last ten minutes scoop small hollows between the  potatoes and drop in an egg. Let it poach for 10 minutes or until the yolk has set but is not solid.
• Sprinkle with the remaining fresh parsley and spring onions and serve immediately.