Abuelo Julio’s Patata a lo pobre
My grandmother Lely’s Recipe – A Family Favourite( at least for me)
There are dishes that bring people together before you’ve even sit at the table — and this is one of them. These potatoes were one of my grandfather’s favourites. Well, these and potato salad. I seem to remember that Lely would make a big pot whenever we were all gathering, sometimes for a Sunday lunch, other times just because. She said they were easy, cheap, and fed a crowd — and she wasn’t wrong.
I can still picture my abuelo sitting at the head of the long kitchen table, fork in hand, waiting patiently as the smell of cumin drifted from the pot. He’d lift the lid of the pot when Lely wasn’t looking, pretending just to “check,” but really sneaking a little taste. And without fail, he’d smile wide and say, “Uuuf… ¡Qué bueno!” — like it was the first time he’d ever tasted them.
That little moment was as much a part of the meal as the potatoes themselves.
The smell of stewed potatoes, cumin, and pepper would fill the kitchen, and you knew something good was on the way.
I’m positive this recipe will become part of your traditions as soon as you taste this.
Simply delicious home made food.
Ingredients
600 g potatoes
1 onion
½ green pepper
⅓ red pepper
2 garlic cloves
2 sprigs of parsley
2 tablespoons vinegar (wine vinegar works best but you can use any)
4 tablespoons water
10 to 12 peppercorns
½ teaspoon ground cumin
50 ml olive oil
Salt, to taste
Instructions
1
Peel the potatoes and cut them into chunky slices — not too thin. Put them into cold water and let them sit for a while. Slice the onion, green pepper, and red pepper into strips. Smash the garlic cloves lightly with the back of a knife (Lely tip, never mince them for stews, she said the flavour should be bold but not overpowering).
2
Heat the olive oil in a deep pan over medium heat. Add the garlic, onion, and both peppers. Sauté gently for about 5 minutes, until everything softens and the aroma starts to draw people into the kitchen.
3
Drain and dry the potato slices and add to the pot together with the parsley sprigs, peppercorns, cumin, and a generous pinch of salt. Give it all a good stir. Pour in the vinegar and water, then taste and adjust the seasoning as needed.
4
Cover the pan and let it all simmer slowly on low heat. Stir occasionally and check the liquid — the potatoes should be tender and soaked in flavour, but not dry. Add a splash more water if needed and adjust salt again just before serving.
5
Once cooked, let the dish sit for a bit — “they taste better once they’ve had time to mingle with each other,” . You can serve this warm, but honestly, it’s even better the next day either cold or at room temp.
6
Lely’s Tip
Add a handful of olives at the end if you like a salty punch — and if there’s some crusty bread around, don’t be shy to mop up that tangy juice at the bottom of the bowl.
