Patatas a lo pobre

Poor man's potatoes

This dish may be simple, and called 'poor man's potatoes', but there is something about potatoes simmered in olive oil with garlic and peppers that is inexplicably good. Like other classic recipies, there are different variations throughout Andalucia. They may come with red pepper instead of green, or without any pepper, but with chopped egg. Anastasia's version is perfect with a piece of meat or fish, or on its own.

Serves 4

15 tablespoons olive oil
3 large Spanish onions, thinly sliced
5 garlic cloves, thickly sliced
3 green peppers, halved, seeded and roughly chopped
4 bay leaves, preferably fresh
1 kg firm, waxy potatoes, such as Cyprus, peeled
sea salt and black pepper

Set a large saucepan over a medium heat and add 5 tablespoons of the olive oil. When the oil is hot, add the onion and a pinch of salt. Cook the onion slowly, turning down the heat if necessary, for about 20-30 minutes, stirring occasionally, until golden and sweet in smell and taste. Now add the garlic, pepper and bay and cook for 15 more minutes to release their flavour. Meanwhile, cut the potatoes in half lengthways and each half in two or three wedges, depending on the size of the potato. Salt them lightly and leave for bout 5 minutes. When the pepper has softened, add the remaining oil and when the oil is hot again, add the potatoes. Let everything simmer gently, stirring occasionally for another 15-20 minutes or until the potatoes are tender. Drain in a colander or sieve, keeping the onion oil aside for further use.