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Patatas a lo Pobre

Serves 4 to 6 Side vegetarian, Sides

Patatas a lo Pobre

Patatas a lo Pobre is a staple of Andalusian home cooking, appearing regularly in kitchens where its simple, comforting character requires no written instructions. The dish reflects the regional preference for minimal seasoning and generous servings, capturing the essence of everyday Spanish meals. It's a dish that emerges from the heart of Andalusia, offering a taste of the sun-soaked region's culinary identity.

Expect each bite to deliver the earthy depth of waxy potatoes enhanced by the sweetness of sautéed onions and the gentle heat of green peppers. The extra virgin olive oil binds these flavors, while a splash of sherry vinegar adds a subtle tang. This dish, seasoned simply with sea salt and black pepper, embodies the straightforward yet satisfying flavors of Andalusian cuisine.

Ingredients

  • 1 kgwaxy potatoes — peeled and sliced into thin rounds
  • 2green Italian peppers — cut into strips
  • 2onions — thinly sliced
  • 4 clovesgarlic — sliced
  • 200 mlextra virgin olive oil
  • 2 tbspsherry vinegar
  • to tastefine sea salt and black pepper

Method

  1. Peel the 1 kg waxy potatoes and slice them into rounds about 0.5 cm thick. This uniform size ensures they cook evenly and hold their shape. Slice the 2 green Italian peppers into thin strips and cut the 2 onions into half-moons. Mince the 4 cloves of garlic finely. Set these aside as they will be added in stages.
  2. In a large, heavy-bottomed frying pan, pour in 200 ml extra virgin olive oil and set the heat to medium. Once the oil is warm but not smoking, add the minced garlic and sliced onions. Cook gently, stirring occasionally, until the onions become translucent and the garlic releases its aroma, about 5 minutes. This slow cooking allows the flavors to develop without browning.
  3. Add the sliced potatoes to the pan, ensuring they are well-coated with the olive oil. Stir gently to combine with the onions and garlic. Cover the pan with a lid and reduce the heat slightly. Allow the potatoes to cook slowly, stirring occasionally to prevent sticking, until they begin to soften but are not yet fully cooked.
  4. Once the potatoes are starting to soften, add the sliced green peppers to the pan. Stir to combine, ensuring the peppers are evenly distributed among the potatoes and onions. Cover again and continue cooking until the potatoes are tender and the peppers are soft, about 10-15 minutes. You will know they are ready when a fork can easily pierce the potatoes and the edges begin to take on a slight golden color.
  5. Remove the lid and increase the heat slightly to allow any excess moisture to evaporate. Stir gently to prevent breaking the potatoes. Cook until the edges of the potatoes and onions develop a light caramelization, giving them a slightly crispy texture that is characteristic of the dish.
  6. Once the desired texture is achieved, remove the pan from the heat. Season the dish with 2 tablespoons of sherry vinegar, and add fine sea salt and black pepper to taste. Stir gently to ensure the seasoning is evenly distributed. Serve the Patatas a lo Pobre warm or at room temperature as a side dish to your main course.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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