Patatas a Lo Pobre (Modification on a Traditional Spanish Dish,

Recipe by Samuel Holden
READY IN: 45mins


  • 3
    green peppers, in small pieces
  • 1
    (7 1/4 ounce) jar red peppers (in oil with garlic ( if you can't get these please see my recipe)
  • 2
    medium tomatoes (peeled... make a cross at the top and the bottom, toss into boiling water for 2 minutes and plunge i)
  • 1
    cup water
  • 1
    tablespoon vinegar
  • 1
    teaspoon brown sugar
  • 1
    tablespoon soy sauce
  • 4
    medium potatoes, medium chunks
  • 2
    large onions, in small chunks
  • 1
    head garlic (the whole bulb, yes...the whole thing!)
  • 1
    red chili pepper (usually dry, use more if you have a cold, or like it hot!... I use 2 if its for me and 0 if my BF is)
  • 14
  • oil (for deep frying)
  • water, for boiling (stock is best, but water will do)
  • crunchy bread (for mopping up)


  • Cut potatoes into smallish chunks and boil them for 4 or 5 minutes in salted water, they should be very firm and only slightly cooked.
  • Drain the potatoes and rinse with COLD water.
  • Heat frying oil to 160ºC and fry for 5-6 minutes, or until they are cooked, not crispy.
  • Turn heat up to 190ºC and fry until golden and crunchy.
  • In a deep skillet with a good lid (I use a wok) heat the olive oil.
  • Fry onions until they have wilted on a high heat, then turn down the heat and cover.
  • Peel your garlic (bash it with the flat of a good kitchen knife and "top 'n' tail") and chop into smallish pieces (if you're going to serve this to kids put it through a food processor, if you like garlic just cut it into rounds).
  • Add to the onions and turn the heat up again.
  • Chop your red chili pepper very, very carefully into really tiny pieces; add to the pan and WASH YOUR HANDS!
  • I mean it!
  • Go wash 'em and then come back!
  • Throw in your peppers and your spices, you'll have to experiment with this, because I love my papas to be real spicy, I add about 2 tsp Tabasco, a good Tbsp pepper and then a liberal amount of cayenne to give that extra colour and flavour.
  • Mix the water, soy sauce, vinegar and sugar and stir into the pan.
  • Reduce for a bit, you should end up with something thick and gooey that looks unappetizing, sort of chutney consistency.
  • Cut up your tomatoes into eighths and put into the mixture.
  • They WILL disintegrate.
  • Just before serving, and I do mean just, toss the potatoes in this jam/chutney you have just made.
  • It looks, ummm, not too pleasant, but it tastes great.
  • If you have left overs, refrigerate and then when you want to use it shape them into a sort of "patty" by mashing the potatoes a bit, then either fry in oil or "dry-fry" them in a large pan.