PATATAS A LO POBRE (poor man’s potatoes) and meat/bean variation This is a simple, classic, southern Spanish recipe, a great supper dish with pan con tomate (I will post the recipe for that tomorrow). We all love this dish. It can be an accompaniment to a piece of fish or meat, but can be a meal in itself. INGREDIENTS 150ml quality, extra virgin olive oil (preferably fresh Mother’s Garden! oil) 3 large onions, Spanish variety if possible, thinly sliced 5 cloves of garlic, thickly sliced 3 peppers, red or green or mixed, cut in half, deseeded and cut into chunks 5 fresh bay leaves 2lbs (1kg) potatoes, a firm and waxy variety. Taste better with skins on if you know they are untreated Ground sea salt and black pepper METHOD Pour a third of the oil into a large, deep frying pan or saucepan. When oil is hot add the onion and a little salt. Cook onions slowly, turning down the heat if necessary (up to 20 minutes), stirring occasionally until sweet and golden. Add garlic, bay leaves and peppers and cook for further 10-15 minutes. Meanwhile cut the potatoes into wedge shapes. When the peppers have softened, add the remaining oil and, when hot, add the potatoes. Sometimes I add a small amount of water if it is beginning to stick. (Or you can use more oil which can be drained off when the potatoes are cooked, and kept for later use in another dish.) Simmer gently, stirring occasionally, for another 15-20 minutes or until the potatoes are tender. Season with pepper and extra salt if really necessary. MEAT/BEAN VARIATION Follow the same procedure, but substituting sliced green runner beans or flat beans for the potatoes. Add slices of botifarra (similar to black pudding), or chunks of quality cooked sausages, at the same time as the peppers etc. Botifarra does not take as long to cook as normal sausages, so if you are using raw sausages add them at the same time as the onions. Less oil is required in this recipe, and I use a little more water as required. Maggie