Patatas a lo Pobre – Espana Poor Man’s Potatoes

Stuff

  • 8 tbsp olive oil
  • 1 red (Spanish) onion, thinly sliced
  • 1 large green capsicum (pepper), roughly diced
  • 2 bay leaves, preferably fresh
  • 3 or 4 large, waxy-skinned potatoes

Method

  • Heat 3 tablespoons of the olive oil in a heavy bottomed saucepan over medium heat. When the oil is hot, add the onion and a pinch of salt. Cook the onion slowly, turning down the heat if necessary, for about 20-30 minutes, stirring occasionally, until golden and sweet in smell and taste. Now add the garlic, capsicum (green pepper) and bay leaves and cook for 15 more minutes to release their flavour.
  • Meanwhile, cut the potatoes in half lengthways and each half in two or three wedges, depending on the size of the potato. Salt them lightly and leave for about 5 minutes. When the capsicum (pepper) has softened, add the remaining oil and when the oil is hot again, add the potatoes.
  • Let everything simmer gently, stirring occasionally, for another 15-20 minutes or until the potatoes are tender. Drain in a colander or sieve, keeping the onion oil aside for further use if desired.

 Serve

  • Serve immediately

 Quantities

  • Heaps

Received from Nicola – Vejer de la Frontera, España – October 2012

Adapted from The Moro Cookbook, by Sam and Sam Clark (US, UK)

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