Patatas a lo Pobre with Fried Egg and Vinegar

Why You’ll Love This Recipe

• Classic Andalusian comfort food: soft, olive-oil-bathed potatoes with sweet onion, green pepper, and garlic.
• Foolproof low-and-slow method yields silky, confit-like texture without deep-frying.
• A splash of sherry vinegar brightens everything; a fried egg on top makes it a complete meal.
• Budget-friendly ingredients, big Spanish flavors, weeknight-easy technique.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, green bell pepper, garlic, flat-leaf parsley (optional)
• Dairy: Eggs
• Pantry: Extra-virgin olive oil, sherry vinegar, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

Potatoes and Vegetables

• 2 lb (900 g) Yukon Gold potatoes, peeled and sliced 1/4 in (6 mm) thick
• 1 large yellow onion (about 10 oz/280 g), thinly sliced pole-to-pole
• 1 green bell pepper (6 oz/170 g), cored and sliced into thin strips
• 4 garlic cloves, thinly sliced
• 1 cup (240 ml) extra-virgin olive oil
• 1 tsp kosher salt (for the slow-fry)

Finishing and Serving

• 1/2 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 2 tsp sherry vinegar (or red wine vinegar)
• 2 tbsp chopped flat-leaf parsley (optional)
• 1/4 tsp smoked paprika (optional)

Eggs

• 4 large eggs
• 2 tbsp reserved olive oil from the pan (for frying the eggs)

Step-by-Step Instructions

Step 1: Prep and dry the vegetables

Peel the potatoes and slice into even 1/4-inch (6 mm) rounds. Rinse briefly under cold water until it runs mostly clear, then pat the slices completely dry with towels so they do not sputter in the oil. Thinly slice the onion, green pepper, and garlic.

Step 2: Warm the olive oil

In a 12-inch (30 cm) wide, heavy skillet or sauté pan with 2-inch sides, add 1 cup (240 ml) olive oil. Heat over medium-low for 3–5 minutes until the oil reaches 230–250°F (110–121°C). If you do not have a thermometer, a potato slice should release a steady stream of tiny bubbles without vigorous sizzling.

Step 3: Slow-fry to a confit-like tenderness

Add the potatoes, onion, green pepper, and garlic to the warm oil. Sprinkle with 1 teaspoon kosher salt. Stir gently to coat and press the vegetables so they are mostly submerged. Cook at 230–250°F for 25–35 minutes, stirring every 5 minutes and adjusting the heat to keep only a gentle bubble. The potatoes are done when they are fully tender and silky, and the onions and peppers are soft and sweet but not browned.

Step 4: Drive off moisture and lightly color

Increase the heat slightly to bring the oil to 275–300°F (135–149°C) and cook 3–5 minutes, stirring once or twice. This step concentrates flavor and gives a few edges a pale golden hue without turning the potatoes crisp.

Step 5: Drain and season

Set a colander over a heatproof bowl and pour in the contents of the pan. Reserve 2 tablespoons of the aromatic oil for frying the eggs (and save the rest for another use). Return the drained potatoes and vegetables to the skillet (off heat). Season with the remaining 1/2 teaspoon salt, the black pepper, and 2 teaspoons sherry vinegar. Toss gently to avoid breaking the slices. Taste and adjust seasoning.

Step 6: Fry the eggs

Add the reserved 2 tablespoons oil to a small nonstick skillet and heat over medium-high to 330–350°F (166–177°C), about 1 minute until shimmering. Crack in the eggs and cook 1 1/2–2 minutes for set whites and runny yolks, spooning hot oil over the whites for frilly edges. Season each egg with a pinch of salt.

Step 7: Plate and serve

Spoon the potatoes and vegetables onto warm plates or a platter. Top each portion with a fried egg. Garnish with chopped parsley and a light dusting of smoked paprika if using. Serve immediately, optionally with a final drizzle of the reserved olive oil or an extra splash of vinegar.

Pro Tips

• Keep the oil gentle: 230–250°F is the sweet spot for confit-like texture. A thermometer makes this foolproof.
• Slice evenly: Consistent 1/4-inch slices help the potatoes cook at the same rate and stay intact.
• Use a wide pan: More surface area keeps the vegetables in a shallow layer for even, gentle cooking.
• Season twice: Salt early to penetrate and again at the end to brighten.
• Save the infused oil: Strain and refrigerate up to 1 week for sautéing vegetables or dressing salads.

Variations

• Smoky herb version: Add 1/4 tsp smoked paprika and 1 small sprig rosemary during the last 5 minutes of the slow-fry; remove rosemary before serving.
• Chorizo upgrade: Brown 3 oz (85 g) diced Spanish-style chorizo in 1 tsp oil for 3–4 minutes; remove, cook the potatoes as directed, then fold chorizo back in before the eggs.
• Baked eggs for a crowd: After seasoning with vinegar, make 4 small wells, crack in eggs, and bake at 375°F (190°C) for 7–10 minutes until set to your liking.

Storage & Make-Ahead

Cook the potatoes and vegetables up to 3 days ahead. Cool, then store covered with 2–3 tablespoons of the infused oil in an airtight container in the refrigerator. Reheat gently in a covered skillet over medium-low for 5–7 minutes or in a 350°F (175°C) oven for 10–12 minutes. Fry eggs just before serving. The strained infused oil keeps refrigerated up to 1 week; bring to room temperature before using.

Nutrition (per serving)

Approximate: 640 calories; 12 g protein; 56 g carbohydrates; 40 g fat; 6 g fiber; 620 mg sodium. Calculated with 1/3 cup (80 ml) olive oil absorbed across the dish and 1 large egg per serving. Actual values vary with oil retention and exact ingredients.