Madrid-style Patatas a lo Pobre

Ingredients

In Madrid cuisine, Patatas a lo Pobre is typically prepared with a generous amount of olive oil, which adds richness and flavor to the dish. The Madrid-style version also incorporates the use of paprika, a popular spice in Spanish cuisine, to enhance the smoky and earthy notes of the dish. Additionally, the Madrid-style Patatas a lo Pobre may feature a variety of bell peppers, including green, red, and yellow, to add vibrant colors and a slightly sweet taste. We alse have the original recipe for Patatas a lo pobre, so you can check it out.

• 4 large potatoes, thinly sliced (800g) 4 large potatoes, thinly sliced (800g)
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and bell peppers to the skillet and sauté until they begin to soften, about 5 minutes.
3. 3.
   Stir in the minced garlic and cook for an additional minute.
4. 4.
   Add the sliced potatoes to the skillet, spreading them out in an even layer.
5. 5.
   Sprinkle the sweet paprika, smoked paprika, salt, and pepper over the potatoes.
6. 6.
   Cover the skillet and cook on medium-low heat for about 20-25 minutes, or until the potatoes are tender and golden brown, stirring occasionally.
7. 7.
   Once cooked, remove from heat and garnish with fresh parsley.
8. 8.
   Serve the Madrid-style Patatas a lo Pobre hot as a main dish or as a side dish to accompany your favorite Madrid cuisine.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking. Soaking the sliced potatoes in cold water for 10 minutes before cooking can help remove excess starch and result in crispier potatoes.
• Paprika — Opt for high-quality Spanish paprika to achieve the authentic smoky flavor that is characteristic of Madrid cuisine.
• Bell peppers — Use a variety of bell peppers to add color and depth of flavor to the dish. Feel free to adjust the ratio of different colored peppers based on personal preference.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the dish while cooking.
• Serve the Patatas a lo Pobre with a side of crusty bread to soak up the delicious juices.
• Customize the dish by adding sliced chorizo or fried eggs on top for a heartier version.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the potatoes before cooking.
• Leftovers can be refrigerated and reheated the next day for a quick and satisfying meal.

Serving advice

Serve the Madrid-style Patatas a lo Pobre as a main course accompanied by a fresh green salad or as a side dish alongside grilled meats or seafood. It pairs well with a glass of Spanish red wine or a refreshing sangria.

Presentation advice

Present the Patatas a lo Pobre in a rustic ceramic dish or a cast-iron skillet to showcase its traditional roots. Garnish with a sprinkle of fresh parsley for a pop of color.