Peel the potatoes, cut into thick wheels, 1 cm and season them. Beat the eggs in a bowl. Spread the flour on a plate. Pass the potatoes through beaten egg and flour. Fry them briefly in a pan with oil and drain them on a plate lined with absorbent kitchen paper.
Peel and chop the garlic and crush them in the mortar. Add the saffron and wine strands. Mix well.
Put a little oil in a pan. Chop the onion finely and put it to poach. Add 1 spoon of flour and fry briefly. Add the mash and mix well. Place the potatoes and cover the broth. Cook them over low heat for 15-16 minutes, stirring occasionally. Make a point of salt. Sprinkle with chopped parsley and serve.
