Lunch · 40 min · spanish

Patatas a lo Pobre

A Spanish lunch built around potatoes and green peppers — on the table in 40 minutes. At 330 calories and 5g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lbs Potatoes
• 2 Green peppers
• 1 large Yellow onion
• 3 cloves Garlic
• 1/3 cup Olive oil
• 1 Bay leaf

Steps

1. Slice the potatoes, peppers, and onion into thin, even pieces.
2. Warm the olive oil in a wide pan over medium heat and add everything with the bay leaf and a generous pinch of salt.
3. Cook slowly, turning occasionally, for 25-30 minutes — the potatoes should go silky and golden, almost confit, never crispy.
4. Add the sliced garlic in the last 5 minutes so it perfumes without burning.
5. Drain off any excess oil and serve warm, with a fried egg on top if you like.
6. The "poor man's potatoes" that tastes anything but.

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