Best Patatas A Lo Pobre Modification On A Traditional Spanish Dish 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

PATATAS A LA POBRE (POOR MAN'S POTATOES)

Patatas a La Pobre (Poor Man's Potatoes) image

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

Ingredients

4 large potatoes, medium sliced (soak them in water for about 20 minutes to get rid of the starch and then drain and pat dry with a c)
1 green bell pepper, roughly chopped or cut into thick strips (could use red pepper but is not authentic)
2 garlic cloves, peeled and roughly chopped (more if you like garlic)
1 large onion, roughly chopped
1/2 liter olive oil
salt

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.

PATATAS A LO POBRE (MODIFICATION ON A TRADITIONAL SPANISH DISH,

Patatas a Lo Pobre (Modification on a Traditional Spanish Dish, image

My Brother in law and his girlfriend, love these--as does my BF, and everyone else that's tried them. It's not really patatas a lo pobre, they have chorizo sausage and things in them. I use more spices!

Provided by Samuel Holden

Categories One Dish Meal

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 19

Ingredients

3 green peppers, in small pieces
1 (7 1/4 ounce) jar red peppers (in oil with garlic ( if you can't get these please see my recipe)
2 medium tomatoes (peeled... make a cross at the top and the bottom, toss into boiling water for 2 minutes and plunge i)
1 cup water
1 tablespoon vinegar
1 teaspoon brown sugar
1 tablespoon soy sauce
4 medium potatoes, medium chunks
2 large onions, in small chunks
1 head garlic (the whole bulb, yes...the whole thing!)
1 red chili pepper (usually dry, use more if you have a cold, or like it hot!... I use 2 if its for me and 0 if my BF is)
cayenne pepper
Tabasco sauce
pepper
salt
1/4 cup olive oil
oil (for deep frying)
water, for boiling (stock is best, but water will do)
crunchy bread (for mopping up)

Steps:

Cut potatoes into smallish chunks and boil them for 4 or 5 minutes in salted water, they should be very firm and only slightly cooked.
Drain the potatoes and rinse with COLD water.
Heat frying oil to 160ºC and fry for 5-6 minutes, or until they are cooked, not crispy.
Turn heat up to 190ºC and fry until golden and crunchy.
In a deep skillet with a good lid (I use a wok) heat the olive oil.
Fry onions until they have wilted on a high heat, then turn down the heat and cover.
Peel your garlic (bash it with the flat of a good kitchen knife and "top 'n' tail") and chop into smallish pieces (if you're going to serve this to kids put it through a food processor, if you like garlic just cut it into rounds).
Add to the onions and turn the heat up again.
Chop your red chili pepper very, very carefully into really tiny pieces; add to the pan and WASH YOUR HANDS!
I mean it!
Go wash 'em and then come back!
Throw in your peppers and your spices, you'll have to experiment with this, because I love my papas to be real spicy, I add about 2 tsp Tabasco, a good Tbsp pepper and then a liberal amount of cayenne to give that extra colour and flavour.
Mix the water, soy sauce, vinegar and sugar and stir into the pan.
Reduce for a bit, you should end up with something thick and gooey that looks unappetizing, sort of chutney consistency.
Cut up your tomatoes into eighths and put into the mixture.
They WILL disintegrate.
Just before serving, and I do mean just, toss the potatoes in this jam/chutney you have just made.
It looks, ummm, not too pleasant, but it tastes great.
If you have left overs, refrigerate and then when you want to use it shape them into a sort of "patty" by mashing the potatoes a bit, then either fry in oil or "dry-fry" them in a large pan.