Patatas A Lo Pobre Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
4 large: potatoes, thinly sliced (leave in w, ater for about
1: green pepper, either roughly chopped or c, ut into thic
1: onion, roughly chopped
about litre olive oil,
salt,
Directions:
Heat the olive oil in a large, deep frying pan. Add the potatoes and season
with salt. Fry on a high heat for 5 minutes, turning the potatoes over,
and then turn the heat right down. Put a lid on the pan and gently fry for
10 minutes. Add the green pepper and onion and give everything a good stir.
Cover the pan and leave to fry gently for another 10 minutes. Check from
time to time to make sure that they are not sticking too much to the bottom
of the pan.
At the end of this time look to see whether the potatoes are cooked and
taste for salt, adding more if necessary. The idea is for the potatoes to
be soft but with some of them a bit crispier to add to the flavour. If the
potatoes are not cooked, put the lid back on and leave for another 5
minutes or so. Remove the potatoes from the pan with a slatted spoon and
serve.
NOTE :
This could roughly be translated as Poor mans potatoes and is a simple
dish of slowly fried potatoes, green peppers and onions. A more substantial
version is called Plato Alpujarre
o (named after the Alpujarra mountains
just south of Granada where it is traditionally served) Pieces of Spanish
spicy chorizo sausage and black pudding are added at the end along with a
couple of fried eggs. The recipe below is for the simple version: Here in
Andalucia this is a typical dish which is served in a venta. A venta is
a small simple restaurant in the country where city dwellers go out with
their family or friends to eat in the country usually on a Sunday and
normally in the open air.
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
with salt. Fry on a high heat for 5 minutes, turning the potatoes over,
and then turn the heat right down. Put a lid on the pan and gently fry for
10 minutes. Add the green pepper and onion and give everything a good stir.
Cover the pan and leave to fry gently for another 10 minutes. Check from
time to time to make sure that they are not sticking too much to the bottom
of the pan.
At the end of this time look to see whether the potatoes are cooked and
taste for salt, adding more if necessary. The idea is for the potatoes to
be soft but with some of them a bit crispier to add to the flavour. If the
potatoes are not cooked, put the lid back on and leave for another 5
minutes or so. Remove the potatoes from the pan with a slatted spoon and
serve.
NOTE :
This could roughly be translated as Poor mans potatoes and is a simple
dish of slowly fried potatoes, green peppers and onions. A more substantial
version is called Plato Alpujarre
o (named after the Alpujarra mountains
just south of Granada where it is traditionally served) Pieces of Spanish
spicy chorizo sausage and black pudding are added at the end along with a
couple of fried eggs. The recipe below is for the simple version: Here in
Andalucia this is a typical dish which is served in a venta. A venta is
a small simple restaurant in the country where city dwellers go out with
their family or friends to eat in the country usually on a Sunday and
normally in the open air.
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp