SPANISH "POOR MAN'S POTATOES" - PATATAS A LO POBRE
Patatas a lo Pobre which in English means poor man's potatoes is one of the most popular Spanish dishes. This dish has its origins in the southern region of Spain, particularly in a city called Granada. As you can see by its name, they are called "Poor man's potatoes" or "Poor style potatoes", because it used to be a dish eaten only by the peasantry during famine times, mostly due to the fact that the ingredients were easy to find.
Provided by Paulina
Categories Vegetable Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes in round slices. Do the same thing with the onion (and the peppers if you added them), you can cut the vegetables in the shape that you prefer.
- Pour some olive oil on a large pan, enough oil to cover most of the vegetables. Place the Potatoes on the cold oil and let them reach a hot temperature together.
- Cook the vegetables until they reach a confit consistency, approximately 15 minutes on low heat plus 5 to 10 more on medium heat. Halfway through the cooking add the onions and red/green peppers.
- After cooking them on the oil you can toast them on a pan (without oil) with minced garlic and a little bit of salt, just for 5 minutes so it reaches a more crunchy texture.
- Serve them hot as a garnish or as a main course!
Nutrition Facts : Calories 294 calories, Carbohydrate 45.4 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 8.5 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 3.1 grams saturated fat, ServingSize 1, Sodium 318 grams sodium, Sugar 4 grams sugar
POOR MAN'S POTATOES "PAPAS A LO POBRE"
One of our favorite Malaga style potato recipes has to be papas a lo pobre! Similar to the home fries we grew up eating at brunch in the United States, these thinly sliced potatoes are cooked with onion and green pepper to give it flavor.
Provided by Lauren Aloise
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Wash and peel your potatoes and chop them into thin slices.
- Chop up the onions, green peppers, and garlic
- In a large skillet add a good amount of olive oil and cook the potatoes over low heat until they begin to soften. Make sure to continue moving the potatoes carefully so they don't fry.
- When you see that the potatoes begin to soften, add the green peppers, onions and garlic
- Continue cooking until the potatoes, peppers and onions are all very soft.
- Drain the excess olive oil
- Add salt and pepper to taste
- Serve and enjoy as a side dish!
Nutrition Facts : Calories 232.36 kcal, Carbohydrate 45.89 g, Protein 5.57 g, Fat 3.86 g, SaturatedFat 0.6 g, Sodium 89.9 mg, Fiber 6.63 g, Sugar 5.45 g, ServingSize 1 serving
SPANISH POOR MAN´S POTATOES | ONE OF SPAIN´S MOST ICONIC DISHES
Steps:
- Cut 3 yukon gold potatoes into rounds that are a 1/4 inch thick, then cut each slice into 4 evenly sized quarters, add the potatoes into a stock pot, fill with cold water, just enough to cover the potatoes, heat with a high heat
- Meanwhile, cut 1 green bell pepper into thin strips, 1 red bell pepper into thin strips, thinly slice 2 small (or 1 large) onions, and cut a slit on 6 cloves of garlic (skins on)
- Exactly 10 minutes after turning the heat on the potatoes they should be cooked al dente, you dont want to over cook them, or they will break apart when you fry them, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, drain into a strainer and run some cold water over the potatoes
- Heat a large deep pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the strips of green and red bell pepper, continue to mix with the olive oil, after 6 minutes and the bell peppers are tender, add in the boiled potatoes, gently mix together so the olive oil is coating all the potatoes, mix every 1 to 2 minutes
- About 12 to 15 minutes after adding the potatoes and they have developed a light golden color, season everything with sea salt & black pepper, mix together and transfer everything into a large serving dish, sprinkle with freshly chopped parsley, enjoy!
PATATAS A LO POBRE RECIPE - SPANISH POOR MAN'S POTATOES
I loved how many ways the Spanish can find to cook potatoes! When we lived in Spain, patatas a lo pobre became a stable recipe to serve for lunch. Or, these Spanish poor man's potatoes pair well with roasted meats, chicken, or fish. It's also a great Spanish vegan recipe on its own.
Provided by Amber
Categories Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Peel and clean the vegetables.
- Finely slice the potatoes approx ¼ inch thick. Cut the green and red peppers into thin strips and chop the onion into fine julienne strips.
- Chop or mince the garlic cloves.
- In a pan, heat olive oil but add in the potatoes, garlic, and onion while the oil is still cold. This way, they are cooked slowly and we achieve a kind of 'candied' result. Cook at low to medium heat for about 15 minutes.
- Once the potatoes are tender, add in the sliced peppers. Cook at medium heat for 10 more minutes.
- Increase the heat and fry everything for 3 more minutes at high heat to make the veggies crispy and browned.
- Drain everything in a colander to remove all the excess oil. Season with salt and freshly ground black pepper.
- Serve chopped parsley to garnish.
Nutrition Facts : Calories 560 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 37 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 828 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
PATATAS A LA POBRE (POOR MAN'S POTATOES)
Spanish recipe from the Alpujarras. This is the most authentic version I know and is similar to the version served in the mountain restaurant where we like to take our visitors. Genuine patatas a la pobre does not contain meat but we often add beaten eggs to the drained patatas and cook some more, stirring until the eggs are set (scrambled eggs in UK, shirred I think in US)
Provided by Englishveggie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large, deep frying pan (I use a non stick wok).
- Add the potatoes and some salt and fry on a high heat for 5 minutes, turning the potatoes in the oil, and then turn the heat down very low.
- Cover the pan and continue gently frying the potatoes for 10 minutes.
- Add the green pepper, garlic and onion and give everything a good stir.
- Cover the pan again and leave to fry gently for another 10 minutes. Check from time to time to make sure that it's not sticking too much to the bottom of the pan.
- At the end of 10 minutes look to see whether the potatoes are cooked and taste for salt, add some more if necessary.
- The potatoes need to be soft but with some of them a bit crispier to add to the flavour. If the potatoes are not fully cooked, put the lid back on and leave on the heat for another 5 minutes or so.
- Remove the vegetables from the oil with a slotted spoon and serve.
- If you want to add eggs, drain the oil from the pan, leaving the veggies and turn the heat up a little higher.
- Add one beaten egg per person and cook, stirring, until eggs are cooked to your taste.
- Prep time includes 20 mins soaking.
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