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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and slice the Yukon Gold potatoes into 1/4-inch thick rounds. Set them aside in a bowl of water to prevent oxidation.

Step 2

Deseed and thinly slice the green and red bell peppers into strips. Peel and thinly slice the yellow onion into half-moons.

Step 3

Peel and thinly slice the garlic cloves.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Remove the skillet from heat. Sprinkle the chopped parsley on top just before serving for a fresh, vibrant finish.

Step 10

Serve warm as a side dish to grilled meats, fried eggs, or as a standalone tapas plate with crusty bread.

Nutrition Facts

Serving size	(1632.9g)

Amount per serving	% Daily Value*
Calories	1541.2

Total Fat 86.0g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2408.0mg	0%
Total Carbohydrate 191.1g	0%
Dietary Fiber 24.0g	0%
Total Sugars 22.1g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 214.5mg	0%
Iron 9.6mg	0%
Potassium 4743.4mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 5.9%

Carbs: 46.8%