Patatas A Lo Pobre Potatoes With Onion And Parsley Spain Food

SPANISH "POOR MAN'S POTATOES" - PATATAS A LO POBRE

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!

PATATAS A LO POBRE - POTATOES WITH ONION AND PARSLEY - SPAIN

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!

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

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.

PATATAS A LA POBRE (POOR MAN'S POTATOES)

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.