Patatas a lo Pobre

Method

1. 1

   Slice the potatoes

   Peel the potatoes and slice them into rounds about 5 mm thick so they cook evenly.

2. 2

   Prepare the other vegetables

   Slice the onion and peppers, then lightly crush the garlic cloves.

3. 3

   Warm the oil

   Heat the olive oil in a wide, heavy frying pan over low heat for 1 minute, until it shimmers lightly without smoking.

4. 4

   Soften the onion and peppers

   Add the onion, peppers and salt; cook over low heat for 8 to 10 minutes, stirring now and then, until softened but not browned.

5. 5

   Add the potatoes and seasonings

   Add the potatoes, garlic, bay leaf and black pepper, then turn gently until coated in oil.

6. 6

   Cook the potatoes covered

   Cover and cook over low heat for 20 minutes, turning gently every 5 minutes; after 10 minutes, add 1 tablespoon water if the pan looks dry or potatoes stick, until nearly tender.

7. 7

   Finish the potatoes

   Uncover and cook over low heat for 5 to 8 minutes, turning gently, until a knife slides easily into the potatoes and the peppers are very soft.

8. 8

   Serve

   Remove the bay leaf and garlic if you like, taste and adjust the salt, then serve warm with a little of the olive oil spooned over the vegetables.

Tips

• Slice the potatoes evenly so they cook at the same rate.
• Turn gently to help the potato slices hold their shape.
• Keep the heat low and check the pan halfway through covered cooking so the bottom does not catch.

Swaps

• Use all red or all green pepper if that is what you have.
• If using floury potatoes, slice them about 8 mm thick and turn carefully, as they may break up more easily.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat until piping hot.