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patatas a lo pobre

a classic potato dish from almeria...

 

It's been a while since I posted in Sabor de Almeria, and not without good reason. That said, I won't go into the details but suffice to say that I am temporarily out of Spain, tending to family commitments. It's natural that after having spent so much time in Spain, that I can confess to missing certain aspects. This past weekend I found myself yearning for Patatas a lo Pobre (Potatoes of the Poor or Poorman's Potatoes). This was a particular favourite of mine, served as a tapa in my local, Restaurante Casa Egea on Mojacar South Beach. That said Patatas del Pobre can and is often served as an accompaniment within a main course, and that's precisely how I served it this weekend....along with my own take on Chicken Chasseur which was only due to not having all the correct ingredients in the right place at the right time.

Anyway, for those who'd like to give the Patatas a lol Pobre a go, then merely follow this simple recipe.

Ingredients: potatoes, green bell pepper (you can use red or a mixture of red and green), white onion(s), olive oil, a little salt, and chopped flat leaf parsley as a garnish.

 

Method (this is what you do!):

1. Peel the potatoes and cut them into slices about 1/2 cm (0.5 cm) thick

2. Slice the outer of the green bell pepper similarly.

3. Slice the onions

 

4. Pour a good measure of olive oil into a pan (deep enough to hold the potatoes) and bring to a medium heat.

5. Add the potatoes to the pan, and salt them, and ensure that all the potato slices are covered. Don't have the heat too high as to burn, but cook slowly until the potatoes are starting to soften - I find it best to put a lid on the pan whilst they are cooking - the steam created helps cook the potatoes through without burning them.

6. After about 5 or 6 minutes cooking, add both the green bell pepper slices and the onion slices.

 

7. Allow to cook through, again with the lid on the pan, until all potatoes are soft but retain their shape and the onions and peppers are cooked through.

 

8. The contents of the pan can now be served with a sprinkling of chopped fresh flat leaf parsley.

Note: this is supposed to be an oily dish, so don't be put off by the amount of surplus oil when serving. Spaniards use olive oil like the British use gravy, except genuine olive oil is more healthy!

 

In other parts of Spain this dish is also served but with a dressing...(crushed garlic, crushed parsley, salt and white wine vinegar) today I'll make up the dressing (subject to having the ingredients on hand) and add it below later..(watch out for it) and I'll give you a verdict! By the way, you can make this dish well in advance, refrigerate it an pop it in the microwave when you want to serve it up....it makes a great tapa dish!

Salud!

P.S. Here is the dressing that some Spaniards offer up for the Patatas del Pobre - as mentioned before, crushed garlic cloves, salt, ground flat leaf parsley, and white wine vinegar... can't say I have had it on Patatas del Pobre before but it's an interesting taste.