Patatas a lo pobre

Patatas a lo pobre Recipe - Vegetarian Spanish Dish

Region / culture: Spain | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Patatas a lo pobre, which translates to "poor man's potatoes," is a traditional Spanish dish that is simple yet flavorful. This dish is made with potatoes, peppers, onions, garlic, and a variety of spices, creating a delicious and hearty meal.

History

Patatas a lo pobre has humble origins, as it was created as a way to make a satisfying meal using inexpensive and readily available ingredients. The dish is popular in Spain and is often served as a tapa or side dish.

Ingredients

3 green peppers, cut into small pieces
1 jar of red peppers in oil with garlic (if unavailable, refer to my recipe)
2 medium tomatoes, peeled (make a cross at the top and bottom, boil for 2 minutes, then plunge into cold water)
1 cup of water
1 tbsp of vinegar
1 tsp of brown sugar
1 tbsp of soy sauce
4 medium potatoes, cut into medium chunks
2 large onions, cut into small chunks
1 head of garlic (the whole bulb)
1 red chili pepper (usually dry, increase amount if desired spiciness)
cayenne pepper
tabasco sauce
pepper
salt
0.25 cup of olive oil
oil for deep frying
water for boiling (stock is preferred, but water can be used)
crunchy bread (for serving)

How to prepare

Cut the potatoes into smallish chunks and boil them in salted water for 4 or 5 minutes, until they are very firm and slightly cooked.
Drain the potatoes and rinse them with cold water.
Heat frying oil to 160°C and fry the potatoes for 5-6 minutes, or until they are cooked but not crispy.
Increase the heat to 190°C and fry the potatoes until they turn golden and crunchy.
In a deep skillet with a good lid (such as a wok), heat the olive oil.
Fry the onions on high heat until they have wilted, then reduce the heat and cover.
Peel the garlic, chop it into smallish pieces (or process it in a food processor if serving to kids), and add it to the onions. Increase the heat again.
Carefully chop the red chili pepper into tiny pieces and add it to the pan. Remember to wash your hands afterwards.
Seriously, go wash your hands and then come back!
Add the peppers and spices to the pan. Adjust the amount of spices to your preference. I usually add about 2 tsp of Tabasco, 1 tbsp of pepper, and a liberal amount of Cayenne for extra color and flavor.
Mix the water, soy sauce, vinegar, and sugar together, then stir the mixture into the pan.
Let it reduce until it thickens and reaches a chutney-like consistency.
Cut the tomatoes into eighths and add them to the mixture. They will break down.
Just before serving, toss the potatoes in the jam/chutney you have just made. It may not look appetizing, but it tastes great.
If you have leftovers, refrigerate them. When you want to use them, shape the potatoes into patties by mashing them slightly, then either fry them in oil or dry-fry them in a large pan.

Variations

Add chorizo or bacon for a smoky and savory twist.
Top with a fried egg for a protein-packed meal.
Mix in cooked chickpeas or black beans for added texture and flavor.

Cooking Tips & Tricks

Be sure to boil the potatoes until they are firm but slightly cooked before frying them. This will ensure that they are crispy on the outside and soft on the inside.

- Adjust the amount of spices to your preference, adding more or less depending on your desired level of heat.

- Refrigerate any leftovers and reheat them by shaping the potatoes into patties and frying them for a delicious twist on the original dish.

Serving Suggestions

Serve Patatas a lo pobre as a tapa or side dish alongside grilled meats or seafood. Pair it with a glass of Spanish red wine for a complete and delicious meal.

Cooking Techniques

Boil the potatoes until firm but slightly cooked before frying for a crispy texture.

- Fry the onions and peppers until caramelized for a sweet and savory flavor.

- Reduce the sauce until thickened for a rich and flavorful chutney-like consistency.

Ingredient Substitutions

Use sweet potatoes or yams instead of regular potatoes for a different flavor profile.

- Substitute bell peppers for the green peppers for a milder taste.

- Use maple syrup or honey instead of brown sugar for a touch of sweetness.

Make Ahead Tips

Prepare the potatoes and sauce ahead of time and store them separately in the refrigerator. When ready to serve, reheat the potatoes and sauce and toss them together for a quick and easy meal.

Presentation Ideas

Serve Patatas a lo pobre in a rustic ceramic dish garnished with fresh parsley or cilantro for a pop of color. Add a slice of crunchy bread on the side for a complete and satisfying meal.

Pairing Recommendations

Pair this dish with a crisp and refreshing Spanish white wine such as Albariño or Verdejo. For a non-alcoholic option, serve with sparkling water or a citrus-infused iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes and sauce in a skillet over medium heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

One serving of Patatas a lo pobre contains approximately 300-400 calories, depending on the portion size and cooking method used.

Carbohydrates

The main source of carbohydrates in this dish comes from the potatoes, which provide energy and fiber. The onions and peppers also contribute to the carbohydrate content of the dish.

Fats

The olive oil used for frying and cooking adds healthy fats to the dish, providing essential nutrients and flavor. Be mindful of the amount of oil used to control the overall fat content of the dish.

Proteins

While this dish is primarily carbohydrate-based, the garlic and onions provide a small amount of protein. To increase the protein content, consider adding a protein source such as grilled chicken or tofu.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the peppers and onions. Potatoes also provide potassium, vitamin B6, and fiber, making this a nutritious and balanced meal.

Alergens

This dish contains garlic and onions, which may be allergens for some individuals. Be sure to check for any food allergies before preparing or consuming this dish.

Summary

Overall, Patatas a lo pobre is a nutritious and flavorful dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy this traditional Spanish recipe as a satisfying and hearty meal.

Summary

Patatas a lo pobre is a traditional Spanish dish that is simple, flavorful, and satisfying. With a combination of potatoes, peppers, onions, and spices, this dish is a delicious and hearty meal that can be enjoyed as a tapa or side dish. Experiment with different variations and pairings to create a unique and memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a warm summer day, and I was visiting my dear friend Maria in her beautiful little village in Spain. Maria was a fantastic cook, and I always looked forward to tasting her delicious dishes.

On this particular day, Maria invited me into her kitchen to watch her prepare a traditional Spanish dish called Patatas a lo pobre. As she gathered the ingredients and began slicing the potatoes and onions, I couldn't help but marvel at her skill and precision.

"Where did you learn to make this dish, Maria?" I asked curiously.

Maria smiled as she continued to cook. "Oh, this recipe has been passed down in my family for generations. My grandmother taught my mother, and my mother taught me. It's a simple dish, but full of flavor and tradition."

I watched intently as Maria added the potatoes and onions to the sizzling pan, seasoning them with salt, pepper, and a sprinkle of paprika. The aroma that wafted through the kitchen was heavenly, and my mouth watered in anticipation.

As the potatoes cooked, Maria shared stories of her family and their love of cooking. She told me about the long hours spent in the kitchen, preparing meals for special occasions and everyday gatherings. I could hear the pride and passion in her voice as she spoke, and I knew that this dish held a special place in her heart.

Finally, after a few minutes of cooking, Maria plated the Patatas a lo pobre and garnished them with a handful of fresh parsley. The dish looked simple yet elegant, with the golden potatoes glistening in the light.

I eagerly took my first bite, savoring the tender potatoes and caramelized onions. The flavors were rich and comforting, and I could taste the love and history that went into each bite. I knew that I had to learn how to make this dish for myself.

Over the next few days, Maria patiently taught me how to make Patatas a lo pobre. She showed me the importance of using fresh, high-quality ingredients and cooking them with care and attention. I practiced slicing the potatoes and onions just right, seasoning them with the perfect balance of spices, and cooking them until they were tender and golden brown.

As I cooked alongside Maria, I felt a deep connection to the recipe and the tradition behind it. I could sense the generations of women who had stood in this kitchen before me, passing down their knowledge and love through each dish they prepared.

After several attempts, I finally mastered the art of making Patatas a lo pobre. I cooked the dish for my own family, sharing the stories and memories that Maria had shared with me. My loved ones marveled at the flavors and textures of the dish, and I felt a sense of pride and accomplishment in carrying on this culinary tradition.

Now, whenever I make Patatas a lo pobre, I think of Maria and the lessons she taught me in her cozy kitchen in Spain. I remember the laughter and camaraderie we shared, and the joy of cooking together and creating something delicious.

This recipe has become more than just a dish to me—it's a symbol of friendship, tradition, and the love that goes into every meal we prepare. And as I continue to cook and share this recipe with others, I know that I am honoring the legacy of the women who came before me, and passing on a piece of my own story to those who come after.