Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Patatas a lo pobre, literally "poor man's potatoes," is an Andalusian staple that transforms humble sliced potatoes, sweet green peppers, and onions into a silky, fragrant side dish cooked slowly in generous olive oil. The potatoes are not fried but confited - cooked low and slow in oil until they become tender and almost meltingly soft, absorbing the sweet flavors of the peppers and onions around them. This dish is the essential companion to fried eggs in the classic huevos con patatas a lo pobre, and it pairs equally well with grilled fish or meat. Its simplicity is its genius, requiring nothing more than time, good olive oil, and patience.
Prep
10 min
Cook
35 min
Total
45 min
Servings
4 srv
Difficulty
Easy
Calories
220 kcal
For 4 serving(s)
Per serving
Peel and slice the potatoes into thin rounds (about 3 mm); slice the onions and green peppers into thin strips.
Heat olive oil generously in a wide, deep pan over medium heat.
Add the potatoes, onions, and peppers, season with salt and black pepper, and stir gently to coat everything in oil.
Cook over medium-low heat, stirring occasionally, for 30-35 minutes until the potatoes are completely tender and beginning to break apart at the edges.
The vegetables should be soft and golden, not crisp - add the minced garlic in the last 5 minutes of cooking to avoid burning.
Drain any excess oil and serve immediately as a side dish, or top with fried eggs for a complete meal.
Sign in to rate this recipe.