Patatas a lo pobre with Peppers and Fried Egg
Patatas a lo pobre are a simple Andalusian tapa of potatoes, peppers and onions, slowly cooked in olive oil. A fried egg on top turns them into a filling dish to share.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 800 g waxy potatoes
- 2 pc green bell peppers
- 2 pc onions
- 3 pc garlic cloves
- 6 tbsp olive oil
- 1 pc bay leaf
- 1 tsp sweet smoked paprika
- 4 pc eggs
- 0.5 bunch flat-leaf parsley
- salt
- pepper
Method
- Peel the potatoes, cut them into slices about 1 cm thick and pat them dry.
- Remove the seeds from the bell peppers and cut them into strips. Slice the onions into thin rings and finely chop the garlic.
- Heat four tablespoons of olive oil in a large lidded pan over medium heat. Fry the potato slices all over for about 10 minutes until golden brown, turning them occasionally.
- Add the onions, pepper strips, garlic and bay leaf and fry for another 10 minutes, stirring.
- Stir in the paprika, season with salt and pepper, add a splash of water and cover the pan. Cook over low heat for about 15 minutes until the potatoes are soft.
- Heat the remaining two tablespoons of olive oil in a second pan and fry the eggs one after another as fried eggs until the egg white is set and the yolk is still soft.
- Finely chop the parsley. Remove the bay leaf from the potato pan, divide the patatas among plates, place a fried egg on each and sprinkle with parsley.