TABELIAAUTHENTIC RECIPE
Patatas a lo pobreAndalusian Potatoes with Peppers and Onion
- Total
- 50 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 15 min
- Cook 35 min
An Andalusian side dish of sliced potatoes gently cooked in plenty of olive oil with onion and sweet peppers. The potatoes stay moist while the vegetables develop their sweetness.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Gold potatoes for boiling or frying800 gWeight after peeling and removing sprouts. Use firm-cooking gold potatoes; choose similarly sized full-size potatoes for even rounds.
- Onion200 g
- Green sweet bell pepper100 gA green pepper without heat.
- Red bell pepper100 g
- Garlic10 g
- Extra-virgin olive oil200 mlFor cooking; drain excess oil before serving.
- Salt6 g
Method
Slice the potatoes and prepare the vegetables
- 1 Wash the potatoes.
- 2 Thoroughly remove sprouts and their bases, along with green areas and the flesh around them, then peel.
- 3 Cut 800g peeled potatoes into 5mm-thick rounds.
- 4 Peel and thinly slice 200g onion.
- 5 Wash 100g green sweet pepper and 100g red bell pepper, remove stems, seeds and white ribs, and cut into strips about 1cm wide and 4cm long.
- 6 Peel and thinly slice 10g garlic.
Ready when
Continue when the potato slices are even and the vegetables are cut.
Soften the onion and peppers in oil
- 1 Put 200ml oil, the onion, both peppers and the garlic into a 28cm skillet at least 5cm deep.
- 2 Set over medium-low heat; when the oil begins to bubble gently, reduce to low and cook for 7–8 minutes, stirring occasionally.
Ready when
Continue when the onion is translucent and the peppers have softened.
Caution
If the oil smokes, the heat is too high.
Cook the potatoes gently until tender
- 1 Add the potatoes and 6g salt, coating them in the vegetables and oil.
- 2 Cook uncovered over low heat for 20–25 minutes, turning from the bottom with a broad spatula every few minutes.
- 3 If any potatoes are still firm, continue cooking over the same low heat.
Ready when
Continue when a skewer passes through the center of the thickest slice without resistance and all the potatoes are tender.
Caution
Vigorous stirring will break the potatoes.
Drain excess oil and serve warm
- 1 Turn off the heat, lift out the potatoes and vegetables with a slotted spoon, drain the oil and transfer to a serving dish.
- 2 Serve while warm.
Ready when
The dish is ready when no oil pools in the dish and the potatoes and vegetables look glossy.
About this dish
In Andalusia, even the potatoes served alongside meat or fish are cooked in olive oil. Patatas a lo pobre slowly cooks potatoes and familiar vegetables in oil, and is sometimes eaten with a fried egg.
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