Best Patatas A La Pobre Recipes
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" - 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 - PATATAS A LO POBRE
Provided by Albert Bevia @ Spain on a Fork
Time 30m
Number Of Ingredients 8
Steps:
- Grab a medium to large sized frying pan and turn the fire to a medium-high heat
- Add 1/2 cup extra virgin olive oil to the pan
- Leaving the skin on, cut the potatoes in about 1/4 inch thick circular slices
- Once hot, season the olive oil in the pan with sea salt and add the sliced potatoes to the pan
- Grab another frying pan, small to medium in size and turn fire to a medium heat
- Add the remainder 1/4 cup extra virgin olive oil to the pan
- Peel the onion, cut in half, and cut in thin slices
- Cut the green and red bell peper in thin slices
- Peel and add the 2 cloves of garlic to the hot oil and cook for about 1 minute
- Add the onion and bell peppers to the pan and mix together
- Go back to the pan with the potatoes and turn them as needed to cook all the way through
- Once your potatoes are cooked all the way through, turn the fire off, and put them on a plate with a paper towel to drain the oil and season with sea salt
- Add the potatoes to a shallow bowl
- Continue to cook the onion and bell peppers until tender and turn the fire off once they are done
- Add the onions and bell peppers on top of the potatoes, season with sea salt, and mix everything together
- Sprinkle some freshly chopped parsley on top
- Enjoy!
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.
PAPAS A LO POBRE WITH CHORIZO
Start the day with this rustic, beautiful brunch dish of crispy, smoked paprika-flecked potatoes with rosemary, crushed garlic and fried eggs
Provided by Tom Hunt
Categories Brunch, Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the chorizo to form a crust before turning.
- Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.
Nutrition Facts : Calories 511 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium
PATATAS A LO POBRE - POTATOES WITH ONION AND PARSLEY - SPAIN
This recipe is submitted for play in ZWT8 - Spain. It was found at Easy Spanish Recipes.com. This dish is an easy to make classic Spanish potato recipe, roughly translated, this means "poor man's potatoes." It is commonly served as a tapas or as a side dish with meat and fish.
Provided by Baby Kato
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the potatoes into rough slices about 1/8 to 1/4" in width.
- Heat the oil over medium-high heat and add the onions and garlic and cook for about 5 minutes over medium heat.
- Now add the potatoes and cook over medium heat for about 20 minutes stirring occasionally until the potatoes are done.
- Be careful not to cook on very high heat as this will brown the potatoes and it is also important not to overcook the potatoes as they will be soft and mushy.
- When done, remove from the heat and strain off the extra oil.
- Put into a bowl and toss with the parsley, add salt and pepper to your taste and enjoy!
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