Tag Archives: Potatoes

Patatas a lo Pobre – Poor Mans Potatoes – with Broken Eggs – con Huevos Rotos

17 Friday Dec 2021

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This is a very common dish down here in Andalucia, especially at this time of year when, in the old days, the ingredients for it were pretty well all that was in the larder. Potatoes, good olive oil, onions, garlic and green peppers. It can then be fortified with whatever you have, chorizo, fresh sausages, a slice of pork, or my favourite, eggs, or if you are really hungry, all of those.
All sorts of other ingredients can be added to this basic recipe to vary it. Mushrooms work well, red peppers of course, olives for a different flavour.
Per person you want

150 grams more or less of waxy potatoes – scrubbed and cut into thickish slices

1/4 of a large onion – cut into slices

2 cloves of garlic – cut into thin slices

1 green horn shaped pepper – cut into bite sized pieces

extra virgin olive oil

salt and pepper

one or two free range eggs

Traditionally the potatoes are fried with the rest of the ingredients from raw, but as you have to use a generous amount of olive oil to ensure that they don’t stick in the pan, I prefer to par boil them for five to seven minutes until half cooked, then I drain them and put them to one side while I cook the rest of the ingredients. You can do this or go the traditional method, the choice is yours.

Put two tablespoons of oil into a shallow pan, add the onions, garlic and green peppers. Fry on a low heat stirring regularly, until lightly browned at the edges.

Add the potatoes and continue frying and stirring, adding more oil if you think you need to.

Season well, and continue cooking until the potatoes are cooked.

Either poach or fry the eggs.

Serve the potatoes with the eggs on top cutting into the eggs so that the lovely warm yellow yolks dribble into them.

Enjoy!




Chickpea & Potato Cakes with Whole Spices

28 Sunday Nov 2021

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These spicy cakes are so quick and easy to make and use only two main ingredients.

Per serving you need –

100 grams cooked chickpeas

medium potato

pinch fennel seeds

pinch cumin seeds

pinch coriander seeds

salt and freshly ground black pepper

olive oil for frying

Put the chickpeas in a bowl and mash them to a coarse paste.

Grate the potato into the chickpea mash and mix thoroughly.

Add all the seasonings and mix well.

Form into three cakes and fry for a few minutes each side, I turned mine twice, until they are golden brown and cooked through.

Serve with greek yoghurt and a spicy sauce.

Salad Days

20 Wednesday May 2020

Posted by in Main Courses, Vegan, Vegetable Dishes

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Today the first of the tender summer beetroot were ready to pick……..and its hot! So a trio of salads for lunch…….

Warm potato salad dressed With olive oil and white wine vinegar. The sweet salad onions and dried dill I soaked in the dressing for half an hour before adding the warm potatoes.

A mixed salad of tomatoes, straight from the garden lettuce and radishes, cubes of bread and left over grilled vegetables.

And the lovely beetroot and it’s tender leaves in a lightly marinated raw salad.

2 small beetroot, peeled and cut into fine julienne.

1 tablespoon/ 15 ml green pumpkin seeds

1 tablespoon / 15 ml balsamic vinegar

1 tablespoon / 15 ml balsamic syrup

1 tablespoon / 15 ml extra virgin olive oil

1/2 teaspoon fresh thyme leaves

plenty of freshly ground black pepper

Mix all the ingredients together and leave to marinate for an hour or so.

Roast potatoes with chestnuts, wild mushrooms and crispy sage leaves

11 Wednesday Dec 2019

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Here in arid southern Spain we don’t get the lovely range of autumn wild mushrooms that appear in other parts, but occasionally Rovellones, members of the Cep family will be available in the market. I used these for this dish, any well flavoured mushroom will work.
As mushrooms don’t keep, I washed all of them, cut them into cubes and fried them in a little olive oil the day I bought them, so for this dish they were already precooked.

Per person

40 grams mushrooms

60 grams chestnuts

150-200 grams small new potatoes

12 small sage leaves

olive oil

salt and freshly ground black pepper

 

Put the oven to heat up at 175 C

Scrub the potatoes and cut them in half lengthways. Sprinkle some olive oil on an oven tray, add the potatoes, season and put in the oven for 10 minutes.

Cut the chestnuts along the curved top and put on a tray in the oven to roast and open.

After 10 minutes turn the potatoes over and add the prepared mushrooms. Put back in the oven for another 10 minutes.

As soon as the chestnuts are open and soft, check them after they have been in the oven for 15 minutes, remove them from the oven and let them cool. As soon as they are cool enough remove the chestnuts from their shells and take off the brown skin.

Heat oil in a small frying pan and when hot add the sage leaves. Cook for about 3 minutes until crisp. Remove with a slotted spoon and drain on a piece of kitchen roll.

Add the chestnuts to the potatoes, scatter over the sage leaves and put back in the oven for a couple of minutes to warm through.

Serve with a green salad.

 

 

Gratin of Onions & Potatoes

02 Tuesday Sep 2014

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I am afraid I have been side tracked and this post as you possibly already have noticed is not featuring the promised Ajo Blanco soup.

I have been today at one of Doris’s book exchange lunches where each of the participants contribute part of the meal. As I have had a very good crop of red onions and a similarly good one of potatoes, I offered to concoct a dish from these. The girls were asking at the end of the meal if the recipe was on the blog, which I think means that they liked it. So here it is on the blog.
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1 kilo onions
1 tablespoon olive oil
30 grams butter
1.5 kilos potatoes
200 ml chicken stock
100 ml thin cream
1 small tin anchovies
100 grams grated parmesan
Freshly ground black pepper

Peel and slice the onions into rounds.

Melt the butter and olive oil on a low heat in a large shallow pan. Add the onions and stir into the fats. Cover and cook slowly for 30 minutes, stirring from time to time until the onions are soft and translucent.

Peel the potatoes and slice into thin rounds.

Heat the chicken stock and cream together slowly. Chop the anchovies quite small and add together with their oil to the stock and cream. As the liquids heat the anchovies should dissolve.

Preheat the oven to 160 centigrade.

Once the liquids are hot, assemble the dish. You will need a shallow ovenproof dish.

Put a layer of overlapping potato slices in the bottom of the dish. Strew over a third of the onions, then a few spoonfuls of the stock mix, then thinly scatter over some grated parmesan. Season with black pepper, then continue with the layers finishing with a layer of potatoes generously covered with the grated cheese.

Cover and bake in the oven for 45 minutes.

You can cook to this point the day before the dish is needed, and the resting time does add to the flavour of the dish.

If you are serving the potatoes straight away, uncover them, turn the oven heat up to 180 centigrade and put the dish back in the oven for about 15 minutes until the top is nicely browned.

If you have prepared the dish in advance then it will need longer in the oven to reheat the potatoes through. I had my dish 10 minutes in the oven covered and then another 10-15 minutes uncovered until the top was nicely browned, again at 180 centigrade.