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Patatas a lo Pobre

Literally translating as 'potatoes of the poor', this recipe originates from Andalusia in Spain and dates back to Medieval times. As you'd expect from the name, it's a cheap dish to make and has few ingredients! A traditional Spanish tapas recipe, this dish also makes a great light lunch or side. This recipe was created in collaboration with blogger EpiVegan. Check out Brett's website by clicking the logo below.

Categories: Sides & Salads, Starters, Vegan, Vegetarian

Serves: 4 as a side Preparation time: 15 minutes Cooking time: 20 minutes



  • 1 cup Filippo Berio Extra Virgin Olive Oil
  • 400g potatoes
  • 1 onion
  • 1 green pepper
  • 2 cloves of garlic
  • 1 small bunch basil
  • Salt (to taste)


  1. Peel and wash the potatoes.
  2. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3mm thick.
  3. Peel the onion, halve it and slice thinly.
  4. Julienne the green pepper and crush the garlic, but don’t remove the skin.
  5. Add the oil in a pan and when it’s hot, you can add the veggies and the salt.
  6. Cook them about 15 or 20 minutes or until the potatoes are soft over medium-low heat.
  7. Use the slotted spoon to remove the veggies from the oil and transfer to a plate lined with paper towel to absorb excess cooking oil.
  8. Scatter with basil leaves and serve.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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