Poor man's potatoes with onion and peppers (patatas a lo pobre)
Sliced potatoes cooked slowly in plenty of olive oil with onion, green pepper and garlic until meltingly soft. An Andalusian side for meat and fish; with a fried egg on top it becomes a supper of its own, and some add serrano ham.
- 42 minTime
- 22 minHands-on
- 4Portions
- ≈ €0.60per portion
- 370kcal per portion
Ingredients for 4 portions
- 1 kgPotato, peeled, thinly sliced
- 1Yellow onion, sliced
- 2Italian green peppers, in strips
- 3 clovesGarlic, sliced
- 5 tbspOlive oil, for frying
- to tasteSalt
Method
- Peel the potatoes and cut them into slices 3–4 mm thick. Slice the onion and peppers into strips and the garlic thinly.
- Heat plenty of oil, about 1.5 cm deep, in a large frying pan over a medium heat. Add the potatoes, onion and peppers and season with salt.
- Let everything cook gently in the oil for about 20 minutes, until the potatoes are tender. Turn now and then with a spatula, taking care not to break the slices.
- Add the garlic, turn the heat up a little and cook for 5 more minutes, until the potatoes are golden at the edges.
- Lift the potatoes out with a slotted spoon and drain them in a colander. Serve hot; the oil can be kept for other cooking.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
