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.
- 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)
- Peel and wash the potatoes.
- Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3mm thick.
- Peel the onion, halve it and slice thinly.
- Julienne the green pepper and crush the garlic, but don’t remove the skin.
- Add the oil in a pan and when it’s hot, you can add the veggies and the salt.
- Cook them about 15 or 20 minutes or until the potatoes are soft over medium-low heat.
- 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.
- Scatter with basil leaves and serve.