Patatas a lo Pobre (Poor Man’s Potatoes with Peppers and Onion)
The Quirky Foodster Team
Ingredients
- Potatoes, peeled, thinly sliced — 800 g (1.8 lb)
- Green pepper, sliced — 1
- Onion, sliced — 1
- Garlic cloves, sliced — 3
- Olive oil — 150 ml (2/3 cup)
- Salt — to taste
Method
- Heat olive oil in a wide pan over medium-low heat.
- Add the potatoes, pepper, onion, and garlic, stirring to coat in oil.
- Season with salt, cover, and cook gently, stirring occasionally, for 25-30 minutes until the potatoes are very tender.
- Uncover and raise the heat briefly to lightly crisp the edges if desired.
- Drain excess oil if preferred, and serve hot.
Introduction: A humble Andalusian side dish born of necessity, patatas a lo pobre slow-cooks thinly sliced potatoes, peppers, and onion in plenty of olive oil until meltingly soft.
Cultural Background: A humble Andalusian side dish born of necessity, patatas a lo pobre slow-cooks thinly sliced potatoes, peppers, and onion in plenty of olive oil until meltingly soft. Despite its 'poor' name, the dish is prized for its rich, comforting flavour.
Tips: Low, slow heat is essential — the potatoes should soften in the oil rather than fry hard and crisp.
Variations: A fried egg is often served on top for a light lunch. Some cooks add a pinch of smoked paprika.
Nutrition: Approx. 320 kcal, 4g protein, 32g carbohydrate, 20g fat per serving.
FAQs:
Q: Why so much olive oil?
A: The potatoes essentially confit in the oil, which gives the dish its signature tenderness and flavour.
Q: Can this be made ahead?
A: Best served fresh, though it reheats reasonably well in a covered pan.
- Potatoes, peeled, thinly sliced — 800 g (1.8 lb)
- Green pepper, sliced — 1
- Onion, sliced — 1
- Garlic cloves, sliced — 3
- Olive oil — 150 ml (2/3 cup)
- Salt — to taste
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