Papas Alins Or Patatas Alinadas Andalusian Potatoes Recipes

PATATAS A LA POBRE (POOR MAN'S POTATOES)

Patatas a La Pobre (Poor Man's Potatoes) image

Spanish recipe from the Alpujarras. This is the most authentic version I know and is similar to the version served in the mountain restaurant where we like to take our visitors. Genuine patatas a la pobre does not contain meat but we often add beaten eggs to the drained patatas and cook some more, stirring until the eggs are set (scrambled eggs in UK, shirred I think in US)

Provided by Englishveggie

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 large potatoes, medium sliced (soak them in water for about 20 minutes to get rid of the starch and then drain and pat dry with a c)
1 green bell pepper, roughly chopped or cut into thick strips (could use red pepper but is not authentic)
2 garlic cloves, peeled and roughly chopped (more if you like garlic)
1 large onion, roughly chopped
1/2 liter olive oil
salt

Steps:

Heat the olive oil in a large, deep frying pan (I use a non stick wok).
Add the potatoes and some salt and fry on a high heat for 5 minutes, turning the potatoes in the oil, and then turn the heat down very low.
Cover the pan and continue gently frying the potatoes for 10 minutes.
Add the green pepper, garlic and onion and give everything a good stir.
Cover the pan again and leave to fry gently for another 10 minutes. Check from time to time to make sure that it's not sticking too much to the bottom of the pan.
At the end of 10 minutes look to see whether the potatoes are cooked and taste for salt, add some more if necessary.
The potatoes need to be soft but with some of them a bit crispier to add to the flavour. If the potatoes are not fully cooked, put the lid back on and leave on the heat for another 5 minutes or so.
Remove the vegetables from the oil with a slotted spoon and serve.
If you want to add eggs, drain the oil from the pan, leaving the veggies and turn the heat up a little higher.
Add one beaten egg per person and cook, stirring, until eggs are cooked to your taste.
Prep time includes 20 mins soaking.

ANDALUSIAN POTATO SALAD

Andalusian Potato Salad image

You'd be crazy to go to an Andalusian tapas bar and not order papas alinas (marinated potatoes). These are shallow bowls of diced yellow potatoes tossed with sweet white onions, green peppers, and sometimes tomato and tuna, then generously bathed with a good olive oil and sherry vinegar. The secret is the texture; the potatoes are slightly mashed rather than diced so they absorb the dressing better. Another secret is to use the best possible olive oil and be generous with it.

Provided by TxGriffLover

Categories Potato

Time 37m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 medium yukon gold potatoes (1 1/2 to 1 3/4 pounds total)
1 small sweet white onion, finely diced
3 vine-ripened tomatoes, peeled, seeded and finely diced
4 tablespoons scallions, minced
1/2 cup fragrant extra virgin olive oil
6 -7 tablespoons sherry wine vinegar (preferably aged)
kosher salt
minced fresh flat-leaf parsley, for garnish

Steps:

Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.

Nutrition Facts : Calories 176.7, Fat 13.7, SaturatedFat 1.9, Sodium 5.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.1, Protein 1.5

PAPAS ALINS OR PATATAS ALINADAS (ANDALUSIAN POTATOES)

Papas Alins or Patatas Alinadas (Andalusian Potatoes) image

Popularly served in the tapas bars of the Cadiz province, these potatoes are a great side dish with steak or any barbeque. For a more authentic version, top with 2 sliced hard-boiled eggs or a can of tuna.

Provided by CassLeeAnne

Categories No Mayo Potato Salad

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup extra-virgin olive oil
1 yellow onion, thinly sliced
1 clove garlic, minced
1 ½ cups dry sherry
1 bay leaf
4 potatoes, peeled and sliced 1/2-inch thick
¼ cup chopped green onions
¼ cup minced fresh parsley
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add sherry and bay leaf; simmer until flavors combine, about 5 minutes. Add potatoes and cover skillet; simmer, stirring occasionally, until tender, about 20 minutes.
Reduce heat to low and discard bay leaf. Stir in green onions, parsley, and paprika. Season with salt and pepper. Remove from heat and cool to room temperature, about 30 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 36.6 g, Fat 9.6 g, Fiber 3.8 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 396.2 mg, Sugar 2.3 g

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