The poor potatoes are one of the most typical dishes of Spanish gastronomy and they are to lick your fingers. As a child it was one of my favorite dishes, because it is very tasty and spectacular.
It is a very, very easy recipe, one that anyone can make because you only have to chop the vegetables, heat the oil and cook the potatoes over medium heat until they are done. Simple and cheap!
- 125 ml de aceite (1/2 taza)
- 2 ó 3 patatas (400 g)
- 1 cebolla
- 2 pimientos verdes de freír
- 2 ajos
- 1/2 cucharadita sal
- Heat the oil in a large skillet.
- Peel the potatoes, wash them, cut them in half and cut them into thin slices.
- Cut the onion rings and peppers julienne. Crush the garlic with a knife and leave it whole with the skin.
- When the oil is hot add all the ingredients (including salt), cover the pan and cook until medium-low heat for about 15-20 minutes or until the potatoes are done.
- Place the potatoes on a plate lined with absorbent paper using a slotted spoon to remove excess oil.
- Serve as is or with tempeh or < a href="https://fogdance.com/tempeh-bacon/">tempeh bacon chopped on top.
- Store leftovers in an airtight container in the fridge for about 4-7 days.
- If you want a lighter version of this recipe, you can leave out the salt, fry the vegetables a bit without the potato in a little bit of oil, and then add the potatoes with a little water for them to cook. It’s not as tasty but it’s perfect for everyday use.
- To make this recipe a little healthier, I recommend that you fry the potatoes and vegetables with extra virgin olive oil.
- Once cooked, the potatoes will have an excess of oil. If you don’t want to serve them that way, I suggest that when they’re ready, pour them onto a plate lined with absorbent kitchen paper to remove excess oil.