Roughly translated to "Poor Man's Potato" but there is nothing poor about this Andalucian
dish which is basically slowly fried potato with onion and pepper.
One of the best things about this dish, which can be eaten on it's own as a tapas, or you may wish to have as a vegetable accompliment to a meat dish, can be prepared entirely from fresh garden produce for several months of the year.
Cut the potatoes (pealed if necessary but skins can be left on good quality potatoes).
Roughly chop the onion.
De-seed the pepper and cut it into strips.
Fry the potatoes very slowly in plenty of olive oil, ideally with a lid on the frying pan.
Add a pinch of salt for seasoning.
After 10 minutes or so, add the onion and pepper to the frying pan and continue to fry gently, stiring occassionally, until everything is cooked.
Although you may find the Spanish being very particular about exactly what should be included, and most likely disagreeing, Potatas a lo Pobre can contain either red or green peppers or a mixture of the two. It may also include garlic though I do not considder it necessary.
The end result should be for the potatoes to be soft, not like chips.