Patatas a lo Pobre

Method

1. 1

   Prepare the vegetables

   Peel the potatoes and slice them about 5 mm thick. Slice the onion and peppers, and lightly crush the garlic cloves.

2. 2

   Soften the vegetables

   Set a wide, heavy frying pan over low heat and warm the olive oil for 1 minute. Add the onion, peppers and salt; cook gently for 8 minutes, stirring now and then, until softened but not browned.

3. 3

   Add the potatoes

   Add the potatoes, garlic, bay leaf and black pepper, then turn everything carefully to coat in oil. Cover and cook over low heat for 20 minutes, turning gently every 5 minutes.

4. 4

   Finish cooking

   Uncover and cook over low heat for 5 to 8 minutes, turning gently, until the potatoes are tender when pierced with a knife and the peppers are very soft.

5. 5

   Adjust if needed

   If the pan looks dry or the potatoes begin to stick, add 1 tbsp water and lower the heat.

6. 6

   Serve

   Remove the bay leaf and garlic cloves if desired. Taste and adjust the salt, then serve warm, spooning the softened vegetables and a little of the olive oil onto a plate.

Tips

• Slice the potatoes evenly so they cook at the same rate.
• Turn the vegetables gently to help the potatoes hold their shape.
• Keep the heat low to stop the bottom catching before the potato centres cook.

Swaps

• Use all red or all green pepper if that is what you have.
• Use a small waxy potato variety in place of the waxy potatoes.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a pan.