In a skillet, add enough olive oil to cover the bottom of the pan and warm over medium heat.

Once the oil is hot, fry the two thick slices of bread until both sides are browned. Remove and set aside.

Add the chorizo slices to the oil and fry each side until browned. Remove from heat and drain on paper towels.

Add the remaining oil to the pan and heat.

Add the peeled and sliced ​​potatoes and fry until they are tender.

Drain the oil from the pan, leaving the potato slices.

In a blender, combine the bread slices, peeled garlic, parsley, saffron, salt, and vinegar.

Trickle in enough wine so that mixture is a thick sauce. It should be the consistency of a thick alfredo sauce.

Add the sauce to the potatoes.

Add the ​​chorizo and mix well.

Add enough water to cover the potatoes and chorizo.

Let cook for about 12 minutes, stirring occasionally.

Serve this stew immediately with a hearty bread.