SIGN UP FOR OUR NEWSLETTER

×

SIGN UP FOR OUR NEWSLETTER

Enter your details to receive exclusive news and offers from Brindisa Spanish Foods via email. Please review our Privacy Policy for further information.

0

items in your basket

total basket value
Your Basket
Continue Shopping

Orders for Jersey and Guernsey should now be placed with our partner Fungi Delecti. Click to see our delivery page for more info.

PATATAS A LO POBRE

Patatas a lo pobre: traditional Spanish tapa very easy to prepare at home.

Serving suggestion: combine with Cecinas Pablo Spicy Cooking Chorizos
READY IN

35 minutes

COOKING TIME

20 minutes

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 2 garlic cloves, peeled
  • 1 tsp cumin seed
  • 12 black peppercorns
  • 1/4 tsp La Chinata Smoked Paprika Hot
IN STOCK
  • 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
IN STOCK
  • 2 tbsp Unió Moscatel vinegar
IN STOCK
  • 3 tbsp water
  • 100ml Brindisa Arbequina olive oil
IN STOCK
  • 1kg firm potatoes (not floury)
  • 1 tsp salt
  • A good handful of flat parsley leaves, chopped

METHOD

  1. Pound to a paste in a mortar and pestle the garlic and spices. Add the vinegar -a bit at a time – and continue to pound. Mix in the water and leave to stand.
  2. Peel and slice the potatoes - approx. 5 mm thick.
  3. Heat the oil in a very large frying pan and add the potatoes; sprinkle the potatoes with salt and turn, coating well with oil.
  4. Cook over a medium heat turning often until the potatoes are tender and start to brown.
  5. Add the spice and vinegar mixture and turn the potatoes to coat.
  6. Continue to cook for another few minutes until the liquid is absorbed.
  7. Sprinkle with parsley and serve hot.

    ingredients

    • 2 garlic cloves, peeled
    • 1 tsp cumin seed
    • 12 black peppercorns
    • 1/4 tsp La Chinata Smoked Paprika Hot
    IN STOCK
    • 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
    IN STOCK
    • 2 tbsp Unió Moscatel vinegar
    IN STOCK
    • 3 tbsp water
    • 100ml Brindisa Arbequina olive oil
    IN STOCK
    • 1kg firm potatoes (not floury)
    • 1 tsp salt
    • A good handful of flat parsley leaves, chopped

    Recent Recipes

    LENTIL SALAD WITH PIQUILLO PEPPERS AND ANCHOVIES
    A quick and easy salad to make with good jarred or tinned lentils: this recipe is often made at lunchtime in the Brindisa warehouse staff kitchen!
    TORRIJAS (SPANISH FRENCH TOAST)
    Sugared French Toast squares. Make a generous batch of these on Maundy Thursday, keep them in the fridge to see you through to Easter, they continue delicious they were even when fried and eaten cold. Use a stale loaf or brioche that will absorb the flavours in the milk without disintegrating.
    MENORCAN FLOWER BISCUITS (PASTISSETS)
    These traditional Menorcan flower biscuits are light and moreish - made with the best Iberian lard!
    CHARGRILLED CUTTLEFISH STUFFED WITH BULGUR WHEAT
    ZarsKitchen, home chef and recipe developer, shares her incredible Chargrilled Stuffed Cuttlefish recipe.
    Back to the top