8 medium potatoes
50 g (2 oz) cured ham (jamón serrano), diced
150 g (5 oz) minced beef
100 g (4 oz) wild mushrooms
1 clove garlic
Peel and wash the potatoes. Use a corer to hollow them out, leaving a thin wall but ensuring they do not split.
Finely chop an onion and fry in a little olive oil. Clean and chop the mushrooms and add to the pan when the onions begin to brown. When the liquid from the mushrooms evaporates, add the ham, mince and chopped parsley. Season with salt and pepper, and leave to cook for five minutes. Use the mixture to stuff the potatoes.
Fry the potatoes in plenty of hot oil until they are brown all over, remove and place in a casserole dish. Strain part of the oil used to fry the potatoes and prepare the following sauce: sauté a finely chopped onion, crush the garlic and parsley in a mortar together with a glass of white wine, and add to the pan. Bring to the boil and add a glass of stock and the roasted saffron. Add this sauce to the potatoes and cook on a low heat until tender.