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)
- 2 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
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.