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Easy Spanish recipe – Patatas a la pobre

The Spanish winters can be pretty chilly. Especially up in the hills… so we fill up on warming, filling dishes. This Spanish recipe for patatas a la pobre is your one way ticket to just such a dish. It’s also one of our easiest Spanish recipes, so have a go, and let us know how you get on!

Ingredients for patatas a la pobre (serves 2)

  • slicing potatoes2 medium sized potatoes, peeled and sliced (about 3 or 4mm thick)
  • 1 large onion, peeled and finely sliced
  • 1/2 red pepper, finely sliced
  • 1/2 green pepper, finely sliced
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 1 tablespoon of white wine vinegar
  • Olive oil for shallow frying
  • Salt to taste

This should be cooked in a deep frying pan with a lid… or a cazuela that you can cover with foil.


  • Fry the onions gently in a little olive oil until they are almost opaque
  • Throw in the peppers and cook gently for another 2 or 3 minutes
  • Stir well and then layer the potato slices on top
  • Sprinkle with salt
  • Cover, and leave to steam in its own juices for about 15 to 20 minutes
  • Mix the garlic with the vinegar, and drizzle over the top
  • Stir and serve immediately

Other tips

This is great as a side dish, and goes especially well with pork chops or pan fried chicken breasts. I like to sprinkle mine liberally with cracked black pepper too.

As a standalone dish, it’s a little plain for Alan’s tastes… so we occasionally use it as a base and add other ingredients. Here are just some extra ingredients that work really well

  • Sliced mushrooms (add at the same time as the peppers
  • Prawns – cook separately and stir in just before you add the vinegar and garlic
  • Cooked bacon bits – stir in at the last moment
  • Add 2 beaten eggs once cooked… stir well and turn it into a tortilla
  • Pop a fried or poached egg on top for a filling breakfast or light lunch
  • Sprinkle with grated cheese and a few chilli flakes and bang it under a grill at the end until the cheese is bubbling and golden brown
  • I like mine a little “earthier”, so don’t peel the potatoes before slicing – just give them a good scrub.

Of course with these variations, it really ceases to be “patatas a la pobre”, but hey – it’s your kitchen… so knock yourself out! Basically, it’s so versatile that you can do anything with it. Let us know what you do with yours.

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Elle Draper
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business - Gandy-Draper. Born a "Norverner", she then spent most of her life "Dann Saff" before moving to Spain in 2006. Elle writes for a number of publications and is a long term Destination Expert on TripAdvisor. Elle's loves are Alan, the internet, their three bouncing dogs, good food, and dry white wine - although not necessarily in that order. More about Elle - HERE | Got a news story to share? Click HERE | Want to write for Spain Buddy? Click HERE | Interested in our low cost advertising? Click HERE

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