Patatas a Lo Pobre Modification on a Traditional Spanish Dish
Discover a vibrant twist on the traditional Spanish comfort food with this modified Patatas a lo Pobre recipe. Featuring tender Yukon Gold potatoes, sweet bell peppers, and aromatic onions, this dish is a rustic celebration of wholesome, Mediterranean flavors. Elevate the experience with the smoky warmth of paprika, a tangy red wine vinegar drizzle, and a fresh pop of parsley. Cooked to golden perfection in extra virgin olive oil, this recipe delivers a hearty yet light side dish or a standalone tapas plate that’s perfect for any table. Pair it with grilled meats, fried eggs, or crusty bread for a delicious, Spanish-inspired meal. Ready in just 50 minutes, this easy-to-follow recipe brings authentic flavor with a modern twist—perfect for weeknight dinners or weekend entertaining!
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Recipe Information
Ingredients
- 6 Yukon Gold potatoes (medium-sized)
- 2 Green bell peppers
- 1 Red bell pepper
- 1 Yellow onion
- 4 Garlic cloves
- 6 tablespoons Extra virgin olive oil
- 1 teaspoon Smoked paprika
- 2 teaspoons Red wine vinegar
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
Peel and slice the Yukon Gold potatoes into 1/4-inch thick rounds. Set them aside in a bowl of water to prevent oxidation.
Deseed and thinly slice the green and red bell peppers into strips. Peel and thinly slice the yellow onion into half-moons.
Peel and thinly slice the garlic cloves.
Heat 4 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, add the sliced onions. Sauté for 4-5 minutes or until they begin to soften.
Add the sliced bell peppers and garlic to the skillet. Cook for another 5 minutes, stirring occasionally, until the peppers are tender but not browned.
Drain and pat dry the potato slices with a clean kitchen towel. Push the peppers and onions to the side of the skillet and add the potatoes in a single layer. Sprinkle the sea salt and black pepper evenly.
Drizzle the remaining 2 tablespoons of olive oil over the potatoes, stir gently to combine, and reduce the heat to medium-low. Cover the skillet with a lid and cook for 20-25 minutes, stirring every 5 minutes to ensure even cooking. The potatoes should become soft and golden but not crispy.
In a small bowl, whisk together smoked paprika and red wine vinegar. Drizzle this mixture over the cooked potato-pepper-onion medley and toss gently to coat.
Remove the skillet from heat. Sprinkle the chopped parsley on top just before serving for a fresh, vibrant finish.
Serve warm as a side dish to grilled meats, fried eggs, or as a standalone tapas plate with crusty bread.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1163 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
