A Lo Pobre

I just love when I am reading about Spain and it all of a sudden comes to life!

I am reading the book Driving Over Lemons, by Chris Stewart, a book that tells the story of a British couple who move to Andalucia, the southern portion of Spain, in the post-war period of history.  The area they have moved is dreadfully poor and a very common dish is Potatoes "A Lo Pobre."  The author describes it as a pan of potatoes, garlic, oil, and a few veggies, with an occasional side of meat - if the budget allows.

And, knowing my love for cooking, I am following a blog entitled My Kitchen in Spain, written by Janet Mendel.  So far it has been fun to read, but I had not found any recipes I wanted to try - until this week.  Guess what her recipe is!  Yep, Potatoes "A Lo Pobre."  I fixed them and they were fabulous - both yesterday and today as left overs.  We will definitely be cooking these again.

3 pounds potatoes, peeled and sliced ¼ inch thick 

1/3 cup olive oil    
2 teaspoons salt1 onion, sliced1 green pepper, cut in strips1 large tomato, quartered and sliced3 tablespoons chopped parsley3 cloves garlic, chopped¼ teaspoon crumbled dry thyme (optional)1 teaspoon pimentón (paprika)1/3 cup white wine1/3 cup water

Preheat oven to 350ºF. Place half the oil in a 3-quart cazuela or other heat-proof casserole. 


Arrange half the sliced potatoes in the casserole and sprinkle with half the salt. Top with half the sliced onion, green pepper, tomato, parsley and garlic. 

Add remaining potatoes, sprinkle with salt and remaining onion, pepper, tomato, parsley and garlic. Sprinkle with thyme and pimentón. Pour over remaining oil, wine and 1/3 cup water. 

If using a heat-proof casserole, place on a medium heat on top of the stove until the liquid begins to simmer. Then cover the casserole with a lid or foil and bake until potatoes are fork tender, about 60 minutes.

Let rest 10 minutes before serving.


(copied from http://mykitcheninspain.blogspot.com.es/2012/05/potatoes-lo-pobre-are-classic.html)