Patatas a lo Pobre or Patatas Panaderas in the Oven



This popular Spanish dish slowly cooks sliced potatoes in olive oil with onions, green peppers and garlic. It is often served in restaurants, particularly in Southern Spain. Patatas panaderas is a similar version where the potatoes are cooked in the oven.

Rather than frying the sliced potatoes on the hob in a frying pan with lots of olive oil, I decided to cook them in the oven. They worked really well but I thought the times and temperatures suggested in the recipe I followed could be changed to cook them for slower and longer. Rather than using a glass dish covered with foil, next time I would use an iron lidded casserole. This recipe has the new times and temperatures.

Patatas a lo pobre



  • 150g potato per person, peeled and cut into 4mm slices
  • 1 large onion, cut into thin slices
  • 1 green pepper, cut into thin slices
  • 5 (or as many as you like) cloves garlic, peeled
  • a splash white wine
  • extra virgin olive oil
  • salt and pepper


  1. Put the potato, onion, pepper and garlic into a casserole.
  2. Drizzle over some olive oil.
  3. Pour over the wine and season with salt and pepper.
  4. Put the lid on the casserole and place in the oven.
  5. Turn on the oven and heat to 180ºC.
  6. When it has reached its temperature, cook for 1 hour.
  7. Remove the lid and toss the potatoes.
  8. Turn up the heat to 200ºC and cook for another 30 minutes when it has reached the temperature.

Tortilla de patatas

Tortilla de Patatas

Tortilla de patatas









This omelette will feed 3-4 people.

1 medium-sized onion, finely chopped
3 medium-sized potatoes, peeled
5 eggs
salt and pepper

Cut each potato lengthways into quarters. Thinly slice the potatoes crossways. Soak in water to get rid of the excess starch and then drain.

Heat some olive oil in a frying pan, add the potatoes and sprinkle over some salt. Mix well so that they are thoroughly coated in the oil and begin frying on a high heat. Fry for 10-15 minutes, turning every 5 or so minutes. After you’ve turned the potatoes, turn the heat up for a minute or so and then cover and turn the heat down for another couple of minutes so that the potatoes get a bit of colour and cook in the steam at the same time.

After about 5 minutes, sprinkle over the onions and fry with the potatoes.

Meanwhile, crack the eggs into a bowl and beat. Season with salt and pepper.

When the potatoes are cooked, leave to cool down before combining with the egg.

Heat some oil in the frying pan and pour in the egg/potato mixture when the oil is hot. Set the timer for 3 minutes and cook on a high heat. Turn down the heat, cover and cook for another 3 minutes. Flip the tortilla. Turn the heat up and cook again for 3 minute on high before covering and turning down the heat for 2 minutes. Check the tortilla is cooked in the middle and serve.

I’ve found the easiest way to flip the tortilla is by using a flat saucepan lid with a handle. Hold the handle with a cloth to protect your hand, cover the pan and flip the tortilla so that the saucepan lid is horizontal.

It takes a bit of confidence to flip the tortilla, but you just have to take the bull by the horns and turn it. When you’ve got the semi-cooked tortilla on the lid, gently slide it back into the pan. Turn up the heat and gently shake the pan with circular movements to tidy up the edges, using a spatula if necessary to tuck any edges back under.

Garlic mayonnaise goes really well with the tortilla and is so easy to make. For a recipe and video, see this post.

Potato Rosti

Rosti potatoes

Rosti potatoes

Rosti potatoes has been on my list of things to cook one day for a long time but it always seemed to involve too much faffing around.

I decided to give it a go yesterday and it couldn’t have been easier – one of the easiest ways of preparing potatoes that I’ve ever done. Some recipes call for using raw potatoes, others for boiling the potatoes first before grating, others for adding egg yolk and others for squeezing out the water first. My recipe uses raw potatoes, salt, pepper and oil. Period. It was delicious – crispy on the outside and soft and fluffy on the inside.

You can make individual rostis but today I decided to make a large one.

1 medium potato per person, coarsely grated (approx. 200g – 220g per person)
olive oil

Put the grated potato into a bowl and season with salt pepper. It is important not to wash the potatoes and to keep the starch as this will bind the potato together when it is cooked.

Heat some olive oil in a frying pan until hot. Add the grated potato and smooth out, shaking the pan from side to side to ensure that it hasn’t stuck on the bottom. Fry on a high heat for 5 minutes. Turn down the heat to as low as possible, cover and continue frying for another 10 minutes. .

Drizzle over some oil onto the top of the rosti and gently ease away from the sides of the pan with a spatula. Shake the pan to make sure that the rosti hasn’t stuck. Use a flat saucepan lid or plate to flip the rosti and fry for a further 5 minutes on a high heat. Then turn down the heat and fry for a further ten minutes.

Flip the rosti again and fry of another 2-3 minutes on each side to crisp up the outside. Serve with garlic mayonnaise.