{"id":5786,"date":"2012-10-19T08:20:03","date_gmt":"2012-10-19T12:20:03","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=5786"},"modified":"2018-08-06T15:46:53","modified_gmt":"2018-08-06T19:46:53","slug":"spanish-recipes-papas-a-lo-pobre","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/spanish-recipes-papas-a-lo-pobre\/","title":{"rendered":"Spanish recipes: Papas a lo pobre"},"content":{"rendered":"

No s\u00e9 si estar\u00e9is de acuerdo conmigo en que en ocasiones los platos m\u00e1s sabrosos son los m\u00e1s sencillos. Hoy quiero compartir uno que al menos a m\u00ed me encanta, barato y f\u00e1cil: papas (patatas) a lo pobre. Si os gusta la tortilla espa\u00f1ola, este tambi\u00e9n lo har\u00e1.<\/p>\n

El nombre de esta comida\u00a0 se debe a que en \u00e9pocas de hambruna, la gente pobre solo pod\u00eda comer lo que cultivaba, y no hab\u00eda cosecha m\u00e1s com\u00fan y necesaria que la patata, ya que este tub\u00e9rculo se manten\u00eda durante casi todo el a\u00f1o si se conservaba de forma adecuada.<\/p>\n

Los ingredientes que necesitamos son los siguientes.<\/p>\n

– Patatas.
\n– Cebolla.
\n– Pimiento verde.
\n– Huevos.
\n– Aceite.
\n– Sal.<\/p>\n

– Ajo (opcional)<\/p>\n

Se pone el aceite a calentar con un par de dientes de ajo. Cortamos la cebolla y el pimiento en tiras, y lo ponemos a fre\u00edr en abundante aceite. Una vez peladas y cortadas las patatas en l\u00e1minas no demasiado gruesas, les ponemos sal y se incorporan a la sart\u00e9n. Depender\u00e1 del gusto el dejar que se pongan doraditas o no. Normalmente no se dejan hasta este punto, aunque a m\u00ed me encantan las patatas un poco tostadas. Cuando ya las tenemos fritas, se incorporan los huevos. Se pueden hacer \u201cestrellaos\u201d, o sea, batidos y revueltos, o rotos (t\u00edpico de Madrid), donde el huevo se servir\u00e1 frito. Puesto que ya no es solo \u201ccomida de pobres\u201d, siempre podemos acompa\u00f1ar con chorizo, panceta, o unas lonchas de jam\u00f3n frito.<\/p>\n

Y ahora manos a la obra, o sea: \u00a1a almorzar! Ya me dir\u00e9is si hab\u00e9is probado la receta…<\/p>\n

by Lablascovegmenu<\/a><\/p>\n

I don\u2019t know if you will agree with me that sometimes the tastiest dishes are the simplest. Today I want to share with you one that I love, cheap and easy: potatoes \u201ca lo pobre\u201d (poor people\u2019s way). If you like Spanish omelette, you will like this one too. This food owes its name to famine times, when poor people only could eat what they grew, and there was no more common and necessary crop that the potato, as this tuber lasted almost all the year if it was kept in a right way.<\/p>\n

The ingredients we need are the following ones:<\/p>\n

– Potatoes.<\/p>\n

– Onion.<\/p>\n

\u2013 Green pepper.<\/p>\n

– Eggs.<\/p>\n

– Oil.<\/p>\n

– Salt.<\/p>\n

– Garlic (optional)<\/p>\n

We heat the oil with a couple of garlic cloves. We cut the onion and the pepper in slices, and put them to fry in abundant oil. Once peeled and cut the potatoes in not too thick sheets, we put salt and add them to the frying pan. It will depend on your taste to let them brown or not. They are not usually cooked so much, though I love potatoes a bit brown. When they are already fried, we put the eggs. They can be done “estrellaos “, that is to say well-trodden and saut\u00e9ed, or \u201crotos\u201d (typical of Madrid), where the egg will be served fried. As it is no more “poor food”, we can always accompany it with chorizo, bacon, or a few slices of fried ham.<\/p>\n

And now get to work, that\u2019s it: to have lunch! Please let me know if you have tried the recipe…<\/p>\n","protected":false},"excerpt":{"rendered":"

No s\u00e9 si estar\u00e9is de acuerdo conmigo en que en ocasiones los platos m\u00e1s sabrosos son los m\u00e1s sencillos. Hoy quiero compartir uno que al menos a m\u00ed me encanta, barato y f\u00e1cil: papas (patatas) a lo pobre. Si os gusta la tortilla espa\u00f1ola, este tambi\u00e9n lo har\u00e1. El nombre de esta comida\u00a0 se debe…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":47,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,13],"tags":[70,978],"class_list":["post-5786","post","type-post","status-publish","hentry","category-culture","category-vocabulary","tag-food","tag-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/5786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/comments?post=5786"}],"version-history":[{"count":12,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/5786\/revisions"}],"predecessor-version":[{"id":11790,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/5786\/revisions\/11790"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/media?parent=5786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/categories?post=5786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/tags?post=5786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}