Spanish Patatas a lo Pobre Casserole with Chorizo

About This Recipe

Patatas a lo pobre — literally "poor man's potatoes" — is a humble but deeply flavorful Andalusian dish of thinly sliced potatoes slowly cooked in olive oil with green peppers and onion until soft and lightly caramelized. This casserole takes that same combination and bakes it together with chorizo in one dish, layering the potatoes so they cook evenly and pick up the rendered chorizo fat throughout.\n\nThe technique that decides whether this dish turns out right is slicing the potatoes thin and uniform — thick or unevenly cut slices cook unevenly, leaving some pieces mushy and others still firm. A generous amount of olive oil is essential too; this is meant to be a rich, slow-cooked dish, not a lean one.\n\nServe hot, straight from the baking dish, as a rustic side or a simple main with crusty bread and perhaps a fried egg on top — a common way this dish is served in Andalusian homes.

Ingredients

Serves 4

• 900 gpotatoes(peeled, thinly sliced)
• 1 largeonion(thinly sliced)
• 2green bell peppers(thinly sliced)
• 200 gSpanish cured chorizo(sliced into rounds)
• 0.5 cupolive oil
• 4 clovesgarlic(thinly sliced)
• 1 tspsweet paprika
• 1 tspfine sea salt
• 0.25 cupfresh parsley(chopped)

Instructions

1. 1

   Preheat and layer

   Preheat oven to 375°F (190°C). In a large bowl, toss potatoes, onion, peppers, chorizo and garlic with olive oil, paprika and salt until evenly coated.

2. 2

   Arrange in the dish

   Spread the mixture evenly in a large baking dish, pressing down gently so the ingredients are in an even, compact layer.

3. 3

   Cover and bake

   Cover tightly with foil and bake 35 minutes.

4. 4

   Uncover and finish

   Remove the foil and bake 15-20 more minutes until the potatoes are fully tender and lightly golden on top.

   Check a potato slice from the center of the dish for doneness — the middle takes longest to cook through in a tightly packed casserole.

5. 5

   Serve

   Let rest 5 minutes, then top with parsley and serve hot straight from the dish.

Variations

• •

  Top with a fried egg per serving right before eating, a very traditional Andalusian way to turn this into a full meal.

• •

  Add sliced red peppers alongside the green for more color and a touch of sweetness.

• •

  Make it vegetarian by skipping the chorizo and adding extra smoked paprika and a pinch of cumin for depth.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat covered in a 350°F (175°C) oven or in the microwave until warmed through.

Frequently Asked Questions