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Spanish-Style “Poor Man’s” Potatoes with Eggs
50 minutes 30 minutes active
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.
pounds small Yukon Gold potatoes (1½ to 2 inches in diameter), halved
cup extra-virgin olive oil, plus more to serve