Spanish Poor Man´s Potatoes
Spanish Poor Man´s Potatoes, known in Spain as Patatas a lo Pobre, this is a classic dish full of flavour but so simple to make.
This dish originates from Spanish medieval times, it was peasant food, made with ingredients that where grown on the land, today it is served everywhere in Spain, from tapas bars to high-end restaurants.
Ingredients
3 large potatoes
1 green bell pepper
1 red bell pepper
2 small onions or 1 large
6 cloves garlic
65 ml extra virgin olive oil
sea salt & black pepper
handful freshly chopped parsley for garnish
Method
Cut 3 potatoes into rounds that are a 1/4 inch thick, then cut each slice into 4 evenly sized quarters, place the potatoes into a large saucepan, fill with cold water, just enough to cover the potatoes, heat with a high heat. Tip - When you boil the potatoes, make sure not to over boil them. You want them al dente. That way they will not break apart when you fry them. Usually about 10 minutes is the perfect cooking time.
Whilst the potatoes are cooking, 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 in 6 cloves of garlic (skins on)
After cooking the potatoes for about 10 minutes, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, drain and run some cold water over them.
Heat a large deep pan on medium-high heat and add in the extra virgin olive oil, after 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, cook for 2 to 3 minutes until the onions are translucent, add in the strips of green and red bell pepper, continue to mix with the olive oil, cook for about 6 minutes or until 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.
12 to 15 minutes after adding the potatoes and they have turned a light golden colour, season everything with sea salt & black pepper, mix together and transfer everything into a large serving dish, sprinkle with freshly chopped parsley, enjoy!
These potatoes are typically served as a tapas, but they are great served as a side dish or even as a lunch served wit a couple fried eggs and some crusty bread.
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