SPANISH POOR MAN’S POTATOES
Servings
2-4
Total time
30
minutesSpanish Poor Man’s Potatoes, Patatas a lo Pobre, are anything but humble. We love the idea of turning a “struggle meal” – a meal put together with inexpensive ingredients – into something special. Onion, bell pepper and yukon gold potatoes simmer in a generous glug of our Roasted Garlic Extra Virgin Olive Oil. We added a bit of heat with Aleppo Chile Flakes. Simple, delicious and special.
Ingredients
2 lbs yukon gold potatoes
1 yellow onion, sliced
1 green bell pepper, seeded, cored and sliced
1 red bell pepper, seeded, cored and sliced
Fried eggs for topping, optional
Instructions
- Cut each potato in half and then into quarters. Slice each quarter into slices 1/2 inch thick. Place in a large stockpot with heavily salted water. Bring to a boil. Reduce to a simmer and cook until tender. Drain and set aside.
- Add 1/3 cup Roasted Garlic Extra Virgin Olive Oil to a skillet and heat to medium. Add in the sliced onion and bell pepper. Saute until softened and beginning to brown.
- Add in the potatoes and gently turn to coat. Cook until the potatoes are starting to brown. Season with Aleppo Chile Flakes and salt.
- Serve with 2 over easy eggs.
