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 Elle Draper

Easy Spanish recipe – Patatas a la pobre

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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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6 Responses to Easy Spanish recipe – Patatas a la pobre

  1. Linda Hawkswel February 25, 2016 at 3:05 pm

    I love this dish and make it weekly at this time of the year. We usually have it with hot and spicy chicken wings or a lovely pork chop.

    I have also sprinkled chopped chives on top for the last few seconds of cooking, yummy.

    Thanks Elle for your lovely recipes x

  2. Elle Draper
    Elle Draper February 25, 2016 at 5:24 pm

    Chopped chives towards the end sounds really good.

    Sadly I overcooked ours today so the potatoes went a bit mushy. Still very tasty though! We had it with a poached egg on top which is my favourite as a lunch.

    No problem with the recipes – we’re always looking for more to test, adapt or try though… so if you have any requests do let us know.

    E xxx

  3. Sue Heston July 5, 2017 at 7:31 pm

    This seems a really easy recipe which I will try

  4. Elle Draper
    Elle Draper July 6, 2017 at 11:25 am

    It really is easy, Sue… and one that I make regularly. I don’t bother peeling the potatoes anymore… just give them a good scrub instead. My favourite is to serve them in a bowl with a poached egg on top – lovely!

    Enjoy! xx

  5. Sue Heston July 10, 2017 at 6:14 pm

    Thanks Elle
    Delicious with just the basic recipe. I cooked with pan fried iberico pork chops.

  6. Elle Draper
    Elle Draper July 10, 2017 at 6:17 pm

    Glad you enjoyed it Sue! Pork chops sound great to me too! We’re having salad tonight… too hot to cook today x

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