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Spanish-Style “Poor Man’s” Potatoes with Eggs

Spanish-Style “Poor Man’s” Potatoes with Eggs

By Courtney HillDecember 9, 2021

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

At its simplest, Spanish patatas a lo pobre, or poor man’s potatoes, is, as its name implies, a humble dish of sliced potatoes cooked in olive oil with onions and peppers until all the vegetables are meltingly tender. For our version, we keep the potatoes chunky. We first simmer them in a skillet with a little water, then once they’re tender, we flatten them slightly to create more surface area for browning, add the peppers and onion and allow the water to cook off so the vegetables begin to caramelize. Eggs are sometimes added to the potatoes; we drop four in at the end to create a one-skillet meal. To serve the potatoes as a side—its delicious alongside just about any type of grilled or roasted meat or seafood—simply skip the eggs.

Tip

Don’t stir too often when the peppers and onion are first added to the skillet. Too much stirring may break up the potatoes, causing the mixture to become slightly pasty and thick. When you hear the vegetables begin to sizzle, after most of the water has evaporated, it’s fine to stir more often.

Ingredients
  • 1 ½

    pounds small Yukon Gold potatoes (1½ to 2 inches in diameter), halved

  • ⅓

    cup extra-virgin olive oil, plus more to serve

  • 1

    large sprig rosemary OR 4 sprigs thyme

  • Kosher salt and ground black pepper

  • 2

    medium orange OR red OR yellow bell peppers OR a combination, stemmed, seeded and thinly sliced

  • 1

    medium red OR yellow onion, halved and thinly sliced

  • 4

    large eggs

Step 1

In a 12-inch nonstick skillet, combine the potatoes, oil, rosemary, 1 teaspoon salt and 1 cup water.

Bring to a boil over medium-high, then cover, reduce to medium-low and cook, stirring only a few times, until a skewer inserted into the potatoes meets no resistance, about 15 minutes.

Step 2

Remove the pan from the heat. Using a potato masher, flatten each potato until it splits open but remains intact.

Return to a simmer over medium-high and stir in the peppers, onion and ½ teaspoon pepper. Cook, uncovered and stirring occasionally, until the water evaporates and the vegetables begin to brown, 15 to 20 minutes.

Remove and discard the rosemary, then taste and season with salt and pepper.

Step 3

Using the back of a large spoon, make 4 evenly spaced indentations in the potatoes, each about 2 inches in diameter. Crack 1 egg into each, then sprinkle with salt and pepper.

Cover and cook on low until the egg whites are set but the yolks are still runny, 3 to 5 minutes. Serve drizzled with additional oil.

Step 4

Optional garnish: Scallions, thinly sliced on the diagonal OR hot sauce OR both

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