Best 4 Patatas A Lo Pobre Potatoes With Onion And Parsley Spain Recipes
Embark on a culinary journey to the heart of Spanish cuisine with Patatas a lo Pobre, a delectable dish that embodies simplicity and flavor. This humble dish, also known as "Potatoes with Onion and Parsley," is a testament to the magic that can be created with a few basic ingredients. Join us as we explore this traditional Spanish delight, unveiling its history, variations, and the secrets behind its enduring popularity. Discover the art of preparing Patatas a lo Pobre, a dish that promises to transport your taste buds to the vibrant streets of Spain. Along the way, we'll also introduce you to several variations of this classic recipe, including the delectable Patatas a lo Pobre con Huevo (Potatoes with Onion, Parsley, and Egg) and the irresistible Patatas a lo Pobre con Chorizo (Potatoes with Onion, Parsley, and Chorizo). Get ready to savor the flavors of Spain with this versatile and delicious dish.
Let's cook with our recipes!
SPANISH "POOR MAN'S POTATOES" - PATATAS A LO POBRE
Patatas a lo Pobre which in English means poor man's potatoes is one of the most popular Spanish dishes. This dish has its origins in the southern region of Spain, particularly in a city called Granada. As you can see by its name, they are called "Poor man's potatoes" or "Poor style potatoes", because it used to be a dish eaten only by the peasantry during famine times, mostly due to the fact that the ingredients were easy to find.
Provided by Paulina
Categories Vegetable Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes in round slices. Do the same thing with the onion (and the peppers if you added them), you can cut the vegetables in the shape that you prefer.
- Pour some olive oil on a large pan, enough oil to cover most of the vegetables. Place the Potatoes on the cold oil and let them reach a hot temperature together.
- Cook the vegetables until they reach a confit consistency, approximately 15 minutes on low heat plus 5 to 10 more on medium heat. Halfway through the cooking add the onions and red/green peppers.
- After cooking them on the oil you can toast them on a pan (without oil) with minced garlic and a little bit of salt, just for 5 minutes so it reaches a more crunchy texture.
- Serve them hot as a garnish or as a main course!
Nutrition Facts : Calories 294 calories, Carbohydrate 45.4 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 8.5 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 3.1 grams saturated fat, ServingSize 1, Sodium 318 grams sodium, Sugar 4 grams sugar
PATATAS A LO POBRE - POTATOES WITH ONION AND PARSLEY - SPAIN
This recipe is submitted for play in ZWT8 - Spain. It was found at Easy Spanish Recipes.com. This dish is an easy to make classic Spanish potato recipe, roughly translated, this means "poor man's potatoes." It is commonly served as a tapas or as a side dish with meat and fish.
Provided by Baby Kato
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the potatoes into rough slices about 1/8 to 1/4" in width.
- Heat the oil over medium-high heat and add the onions and garlic and cook for about 5 minutes over medium heat.
- Now add the potatoes and cook over medium heat for about 20 minutes stirring occasionally until the potatoes are done.
- Be careful not to cook on very high heat as this will brown the potatoes and it is also important not to overcook the potatoes as they will be soft and mushy.
- When done, remove from the heat and strain off the extra oil.
- Put into a bowl and toss with the parsley, add salt and pepper to your taste and enjoy!
PATATAS A LO POBRE RECIPE - SPANISH POOR MAN'S POTATOES
I loved how many ways the Spanish can find to cook potatoes! When we lived in Spain, patatas a lo pobre became a stable recipe to serve for lunch. Or, these Spanish poor man's potatoes pair well with roasted meats, chicken, or fish. It's also a great Spanish vegan recipe on its own.
Provided by Amber
Categories Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Peel and clean the vegetables.
- Finely slice the potatoes approx ¼ inch thick. Cut the green and red peppers into thin strips and chop the onion into fine julienne strips.
- Chop or mince the garlic cloves.
- In a pan, heat olive oil but add in the potatoes, garlic, and onion while the oil is still cold. This way, they are cooked slowly and we achieve a kind of 'candied' result. Cook at low to medium heat for about 15 minutes.
- Once the potatoes are tender, add in the sliced peppers. Cook at medium heat for 10 more minutes.
- Increase the heat and fry everything for 3 more minutes at high heat to make the veggies crispy and browned.
- Drain everything in a colander to remove all the excess oil. Season with salt and freshly ground black pepper.
- Serve chopped parsley to garnish.
Nutrition Facts : Calories 560 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 37 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 828 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
PATATAS A LA POBRE (POOR MAN'S POTATOES)
Spanish recipe from the Alpujarras. This is the most authentic version I know and is similar to the version served in the mountain restaurant where we like to take our visitors. Genuine patatas a la pobre does not contain meat but we often add beaten eggs to the drained patatas and cook some more, stirring until the eggs are set (scrambled eggs in UK, shirred I think in US)
Provided by Englishveggie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large, deep frying pan (I use a non stick wok).
- Add the potatoes and some salt and fry on a high heat for 5 minutes, turning the potatoes in the oil, and then turn the heat down very low.
- Cover the pan and continue gently frying the potatoes for 10 minutes.
- Add the green pepper, garlic and onion and give everything a good stir.
- Cover the pan again and leave to fry gently for another 10 minutes. Check from time to time to make sure that it's not sticking too much to the bottom of the pan.
- At the end of 10 minutes look to see whether the potatoes are cooked and taste for salt, add some more if necessary.
- The potatoes need to be soft but with some of them a bit crispier to add to the flavour. If the potatoes are not fully cooked, put the lid back on and leave on the heat for another 5 minutes or so.
- Remove the vegetables from the oil with a slotted spoon and serve.
- If you want to add eggs, drain the oil from the pan, leaving the veggies and turn the heat up a little higher.
- Add one beaten egg per person and cook, stirring, until eggs are cooked to your taste.
- Prep time includes 20 mins soaking.
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, are best for this dish. They hold their shape well and won't get mushy when cooked.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Don't overcrowd the pan: If you try to cook too many potatoes at once, they won't cook evenly. Cook them in batches if necessary.
- Season the potatoes well: Salt, pepper, and paprika are all good choices. You can also add other herbs and spices, such as garlic powder or chili powder.
- Cook the potatoes until they are tender: They should be slightly browned on the outside and soft on the inside.
- Serve the potatoes immediately: They are best when served hot and fresh.
Conclusion:
Patatas a lo Pobre is a simple but delicious Spanish dish that is perfect for a weeknight meal. It is made with just a few ingredients and can be easily adapted to your own taste. If you are looking for a new way to cook potatoes, give this recipe a try. You won't be disappointed!
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