Best Papas A Lo Pobre With Chorizo Recipes

POOR MAN'S POTATOES "PAPAS A LO POBRE"

Poor Man's Potatoes

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

Time 20m

Number Of Ingredients 7

Ingredients

4-6 medium sized potatoes
2 onions
2 green peppers
3 cloves of garlic
olive oil
salt
pepper

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" - PATATAS A LO POBRE

Spanish

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

Ingredients

5 Potatoes (about 1kg)
1 onion
1 garlic clove
Salt (to taste)
Olive oil
2 green or red peppers

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