Spain · Spain
Patatas a lo Pobre
Potato slices soften with sweet onion and green pepper in olive oil.
Called the poor man's potatoes, this Madrid plate was built from whatever the kitchen already had, which is why the slices are fried in the same oil used for fried eggs before the vegetables go anywhere near the pan. The order is the whole point: potato takes on the savoury fat first, then softens among sweet onion and pepper. It is a main dish served without ceremony, usually with bread.
Ingredients
- peeled potatoes600 g
- onion180 g
- green bell pepper180 g
- garlic8 g
- olive oil50 ml
- salt4 g
Directions
- 1
Slice potatoes 4 mm thick. Slice onion and deseeded pepper into strips; thinly slice garlic. Pat potatoes dry.
Potato slices are thin and dry. - 2
Warm oil in a wide nonstick pan over medium-low heat. Add all vegetables and salt, turn gently, cover and cook for 20 minutes; turn every 5 minutes.
A knife passes through the potato slices easily. - 3
Uncover and raise heat to medium. Cook for 8 minutes, turning gently, until some edges turn golden. Lift out with a slotted spoon and serve.
Potatoes are tender with lightly browned edges, not crisp chips. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content