Spanish Poor Mans Potatoes Tapa Or Side Recipes

SPANISH POOR MAN´S POTATOES | ONE OF SPAIN´S MOST ICONIC DISHES

Steps:

• Cut 3 yukon gold potatoes into rounds that are a 1/4 inch thick, then cut each slice into 4 evenly sized quarters, add the potatoes into a stock pot, fill with cold water, just enough to cover the potatoes, heat with a high heat
• Meanwhile, cut 1 green bell pepper into thin strips, 1 red bell pepper into thin strips, thinly slice 2 small (or 1 large) onions, and cut a slit on 6 cloves of garlic (skins on)
• Exactly 10 minutes after turning the heat on the potatoes they should be cooked al dente, you dont want to over cook them, or they will break apart when you fry them, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, drain into a strainer and run some cold water over the potatoes
• Heat a large deep pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the strips of green and red bell pepper, continue to mix with the olive oil, after 6 minutes and the bell peppers are tender, add in the boiled potatoes, gently mix together so the olive oil is coating all the potatoes, mix every 1 to 2 minutes
• About 12 to 15 minutes after adding the potatoes and they have developed a light golden color, season everything with sea salt & black pepper, mix together and transfer everything into a large serving dish, sprinkle with freshly chopped parsley, enjoy!

SPANISH POOR MAN'S POTATOES (TAPA OR SIDE)

Steps:

• 1. Slice potatoes into 1/4-inch slices, then cut each slice into 4 evenly sized quarters. Place potato slices in a stock pot with just enough cold water to cover them and put heat to high. When boiling, reduce heat to a simmer.
• 2. Meanwhile, cut slit across the garlic cloves, but leave skin on.
• 3. Start checking potatoes after about 5 minutes. You want them al dente, (when pierced with a toothpick it should meet some resistance but go through), so they won't break up too much when frying.(Mine were ready at 6 minutes.) Drain the potatoes and run cold water over to stop the cooking. (You can do this earlier in the day, just leave them in the colander until ready to add them to the pan.)
• 4. In a large, deep skillet, heat 1/3 cup olive oil, then add the onions and garlic cloves and cook until onions are translucent, 3-4 minutes.
• 5. Now add the bell pepper strips and continue cooking, stirring, until bell peppers are tender, about 6 minutes.
• 6. Add the potatoes to the pan and mix so everything is coated with oil, then only mix carefully every 2 minutes or so after that so as not to break the potatoes up too much, eventually achieving a light golden color on the vegetables after 10-15 minutes.
• 7. Remove to a serving dish and sprinkle with parsley. Serve with fried eggs if desired. In your serving, when you come across a garlic clove, because of the slits you made earlier, just squeeze the sweetly cooked clove out onto your plate or right into your mouth! Delicious!

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!