Ingredients

Recipes

Restaurants

Utilities

Patatas Pobres

Ingredients: 3 Tablespoon(s) Mushrooms (fresh), chopped very fine 4 medium Potatoes, in very thin slices 3 Garlic cloves, minced 1 Tablespoon(s) Parsley, minced Directions: Heat the oil in a 9 or 10 inch skillet. Add the potato slices in layers, sprinkling each with salt. Add the minced garlic. Toss the mixture to coat potatoes evenly. Lower the heat, cover tightly and cook 20 minutes or until tender, scooping and turning occasionally. (The potatoes will be separated, not in a cake.) Turn up the heat so that some of the potatoes brown. Sprinkle in the parsley and serve immediately. NOTES: * Garlic fried potatoes -- This recipe is adapted from "The Foods & Wines of Spain," by Penelope Casas. : Difficulty: easy. : Time: 10 minutes preparation, 20 minutes cooking. : Precision: no need to measure. : Rita Coleman : c/o tekigm!jimc : Tektronix, Inc., Instruments Group, Beaverton, Oregon : Copyright (C) 1986 USENET Community Trust
Check some related videos Similar recipes: Patatas a lo pobre Heat the olive oil in a large, deep frying pan. Add the potatoes and season with salt. Fry on a high heat for 5 minutes, turning the potatoes over, and then turn the heat right down. Put a lid on the pan and gently fry for 10 minutes. Add the green pepper Patatas aborregas (shepherd's potatoes) Peel and dice the potatos. In an earthenware dish, fry the finely chopped onion and garlic with the rosemary in a little oil until golden. Add the potatoes and toss in the oil. Add the paprika and add enough water to cover the ingredients. Simmer until po