Spanish Poor Mans Potatoes Tapa Or Side Food

POOR MAN'S POTATOES "PAPAS A LO POBRE"

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!

SPANISH POOR MAN´S POTATOES | ONE OF SPAIN´S MOST ICONIC DISHES

Steps:

• Cut 3 yukon gold potatoes into rounds that are a 1/4 inch thick, then cut each slice into 4 evenly sized quarters, add the potatoes into a stock pot, fill with cold water, just enough to cover the potatoes, heat with a high heat
• Meanwhile, cut 1 green bell pepper into thin strips, 1 red bell pepper into thin strips, thinly slice 2 small (or 1 large) onions, and cut a slit on 6 cloves of garlic (skins on)
• Exactly 10 minutes after turning the heat on the potatoes they should be cooked al dente, you dont want to over cook them, or they will break apart when you fry them, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, drain into a strainer and run some cold water over the potatoes
• Heat a large deep pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the strips of green and red bell pepper, continue to mix with the olive oil, after 6 minutes and the bell peppers are tender, add in the boiled potatoes, gently mix together so the olive oil is coating all the potatoes, mix every 1 to 2 minutes
• About 12 to 15 minutes after adding the potatoes and they have developed a light golden color, season everything with sea salt & black pepper, mix together and transfer everything into a large serving dish, sprinkle with freshly chopped parsley, enjoy!

SPANISH POOR MAN'S POTATOES (TAPA OR SIDE)

Steps:

• 1. Slice potatoes into 1/4-inch slices, then cut each slice into 4 evenly sized quarters. Place potato slices in a stock pot with just enough cold water to cover them and put heat to high. When boiling, reduce heat to a simmer.
• 2. Meanwhile, cut slit across the garlic cloves, but leave skin on.
• 3. Start checking potatoes after about 5 minutes. You want them al dente, (when pierced with a toothpick it should meet some resistance but go through), so they won't break up too much when frying.(Mine were ready at 6 minutes.) Drain the potatoes and run cold water over to stop the cooking. (You can do this earlier in the day, just leave them in the colander until ready to add them to the pan.)
• 4. In a large, deep skillet, heat 1/3 cup olive oil, then add the onions and garlic cloves and cook until onions are translucent, 3-4 minutes.
• 5. Now add the bell pepper strips and continue cooking, stirring, until bell peppers are tender, about 6 minutes.
• 6. Add the potatoes to the pan and mix so everything is coated with oil, then only mix carefully every 2 minutes or so after that so as not to break the potatoes up too much, eventually achieving a light golden color on the vegetables after 10-15 minutes.
• 7. Remove to a serving dish and sprinkle with parsley. Serve with fried eggs if desired. In your serving, when you come across a garlic clove, because of the slits you made earlier, just squeeze the sweetly cooked clove out onto your plate or right into your mouth! Delicious!

LOADED PATATAS A LO POBRE

Steps:

• Cut the potatoes in to halves
• Put the potatoes in a large pot and cover them with cold water by at least 2 inches. Turn on the heat up high and bring the water to a boil. Reduce the heat to low and continue to cook the potatoes for 7-8 minutes or until almost cooked through. Gently drain and set aside.
• In a heavy-bottomed pan, heat the olive oil on low.
• Add the onion and cook for 1 minute and then stir in the paprika and oregano.
• Place the potatoes, cut side down, in the pan.
• Season the potatoes with sea salt and black pepper
• Sprinkle the sliced peppers over the potato and then the artichoke hearts.
• Throw in the pitted olives and pour in the stock and cook on low for 20 minutes.
• The dish is ready when the potatoes can be pierced with a fork but still hold their shape. Sprinkle with fresh parsley to serve.

SPANISH POTATOES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
• Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

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.