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

4 Servings

50 minutes 30 minutes active

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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.




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.

50 minutes

30 minutes active


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

  • cup extra-virgin olive oil, plus more to serve


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Estelle B.
October 2, 2022
A nice comfort food as the weather turns cooler. I added a heaping teaspoon (or two) of chopped New Mexico roasted green chile from our garden, which gave it a happy little zing.