Patatas a lo Pobre from MoVida: Spanish Culinary Adventures by Frank Camorra and Richard Cornish

Name: Patatas a lo Pobre from MoVida: Spanish Culinary Adventures by Frank Camorra and Richard Cornish
Ingredients: 1 kg (2 lb 4 oz) waxy potatoes, such as nicola or kipfler (fingerling), cut into 5–8 mm (¼–⅜ inch) thick slices; 750 ml (26 fl oz/3 cups) olive oil (you may not need all the oil); 1 green capsicum (pepper), seeded, membrane removed and cut into 1 cm (½inch) thick slices; ½ garlic bulb, skin on but broken into cloves; fine sea salt, to sprinkle; 3 bay leaves; 1 red capsicum (pepper), seeded, membrane removed and cut into 1 cm (½ inch) thick slices; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 1 brown onion, cut into large wedges; 1½ tablespoons ajo y perejil

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It is said that patatas a lo pobre take as long to cook as the time it takes for a farm wife to put the pot on the stove and walk the kilometre or so to the fie

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Ingredients

1 kg (2 lb 4 oz) waxy potatoes, such as nicola or kipfler (fingerling), cut into 5–8 mm (¼–⅜ inch) thick slices
750 ml (26 fl oz/3 cups) olive oil (you may not need all the oil)
1 green capsicum (pepper), seeded, membrane removed and cut into 1 cm (½inch) thick slices
½ garlic bulb, skin on but broken into cloves
fine sea salt, to sprinkle
3 bay leaves
1 red capsicum (pepper), seeded, membrane removed and cut into 1 cm (½ inch) thick slices
60 ml (2 fl oz/¼ cup) extra virgin olive oil
1 brown onion, cut into large wedges
1½ tablespoons ajo y perejil