Patatas A La Pobre Recipes

SPANISH "POOR MAN'S POTATOES" - PATATAS A LO POBRE

Steps:

• Peel and cut the potatoes in round slices. Do the same thing with the onion (and the peppers if you added them), you can cut the vegetables in the shape that you prefer.
• Pour some olive oil on a large pan, enough oil to cover most of the vegetables. Place the Potatoes on the cold oil and let them reach a hot temperature together.
• Cook the vegetables until they reach a confit consistency, approximately 15 minutes on low heat plus 5 to 10 more on medium heat. Halfway through the cooking add the onions and red/green peppers.
• After cooking them on the oil you can toast them on a pan (without oil) with minced garlic and a little bit of salt, just for 5 minutes so it reaches a more crunchy texture.
• Serve them hot as a garnish or as a main course!

PATATAS A LO POBRE RECIPE - SPANISH POOR MAN'S POTATOES

Steps:

• Peel and clean the vegetables.
• Finely slice the potatoes approx ¼ inch thick. Cut the green and red peppers into thin strips and chop the onion into fine julienne strips.
• Chop or mince the garlic cloves.
• In a pan, heat olive oil but add in the potatoes, garlic, and onion while the oil is still cold. This way, they are cooked slowly and we achieve a kind of 'candied' result. Cook at low to medium heat for about 15 minutes.
• Once the potatoes are tender, add in the sliced peppers. Cook at medium heat for 10 more minutes.
• Increase the heat and fry everything for 3 more minutes at high heat to make the veggies crispy and browned.
• Drain everything in a colander to remove all the excess oil. Season with salt and freshly ground black pepper.
• Serve chopped parsley to garnish.

PATATAS A LA POBRE (POOR MAN'S POTATOES)

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.

PATATAS A LO POBRE - POTATOES WITH ONION AND PARSLEY - SPAIN

Steps:

• Cut the potatoes into rough slices about 1/8 to 1/4" in width.
• Heat the oil over medium-high heat and add the onions and garlic and cook for about 5 minutes over medium heat.
• Now add the potatoes and cook over medium heat for about 20 minutes stirring occasionally until the potatoes are done.
• Be careful not to cook on very high heat as this will brown the potatoes and it is also important not to overcook the potatoes as they will be soft and mushy.
• When done, remove from the heat and strain off the extra oil.
• Put into a bowl and toss with the parsley, add salt and pepper to your taste and enjoy!

PAPAS A LO POBRE WITH CHORIZO

Steps:

• Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the chorizo to form a crust before turning.
• Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.