Friday, 13 August 2010

Patatas a lo Pobre

Or 'poor man's potatoes' - possibly my favourite dish tonight in our Spanish-fest: sliced potatoes, onion, garlic, red and green peppers, all cooked slowly in quite a lot of oil for a good 40 minutes until browned, soft and melting. Again, inspired by Riverford Organics and their brilliant recipe suggestions. I added finely chopped red and green chillies to add some zing. The addition of a teaspoon of wine (or sherry) vinegar at the end, along with parsley, elevated this to a new level. Although a lot of oil is used (5 tablespoons) if you use a slotted spoon to remove them from the pan, you leave a fair bit behind. And it IS good for you, after all. Definitely be making this again, soon.

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