Unai’s Patatotto

Super powered risotto, the basque way! My dad started cooking this dish some years ago and now it was time to transfer the knowledge to the next generation.

Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Spanish
Serves: 4
  • 500 g potatoes
  • 1 onion
  • 2 garlic cloves
  • A couple of txistorras
  • Meat broth
  • Meat broth tablet
  • 100 g Idiazabal cheese
  • Parsley
  • Olive oil
  • 4 eggs
  • Salt and pepper
  1. Cut the potatoes on small dices of about 1 cm.
  2. Cut the onion and garlic and sauté them slowly for 5 minutes with some salt and pepper.
  3. Crumble the meat broth tablet and put it with the onion and the garlic.
  4. Cut the txistorra and put it on the casserole. Stir it for 5 minutes.
  5. Add the potato dices to the casserole, a bit more of oil and sauté it. Don’t stop stirring.
  6. Mix 50% water and 50% meat broth and cover the rest of ingredients in the casserole.
  7. Keep moving it for about 8 min, simmering as if it was a risotto.
  8. Take the casserole out of the fire, cover it and let it rest for 5 minutes.
  9. Meanwhile, grate the parsley and the idiazabal cheese and add to the casserole.
  10. Put the egg yolk on top of the patatotto, and mix it right before serving it. Enjoy!


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