Patatas a lo Pobre from MoVida: Spanish Culinary Adventures by Frank Camorra and Richard Cornish
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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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
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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