Meera Sodha’s vegan recipe for patatas a lo pobre

From theguardian.com 

A signature Spanish dish, made with everyday ingredients but rich in flavour and texture

European peasant food is some of my very favourite food. Elevating a few affordable and accessible ingredients into something delicious without the need for equipment or high technique will always feel, to me, like the greatest sort of magic – in both the eating and the cooking. In this traditional Andalusian dish, patatas a lo pobre (poor man’s potatoes), the potatoes, onions and green peppers are cooked in a generous slug of olive oil until fudgy, soft and near confit-like, with garlic, parsley and lemon as a final flourish. It might not seem much, but, as with most things, if given extra time and attention, it can become the stuff of the gods.

Patatas a lo pobre

Prep 15 min
Cook 55 min
Serves 4

500g green peppers (ie, 3 large ones or 4 small)
750g maris piper potatoes
150ml extra-virgin olive oil
2 large brown onions, peeled, halved and thinly sliced (about 475g net)
1¼ tsp fine sea salt
4 garlic cloves, peeled and finely chopped
20g flat-leaf parsley, leaves and stalks, finely chopped
1 lemon, cut into quarters

Meera Sodha’s patatas a lo pobre. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Susanna Unsworth.

Cut the peppers in half, take out and discard the stalks, pith and seeds, then cut the flesh into irregular pieces about 4cm at their widest point. Cut the potatoes into irregular pieces about 3cm at their widest point.

Put the oil in a wide frying pan on a medium heat and, once hot, add the onions, peppers and salt, and cook, stirring occasionally, for 18 minutes, until the onions and peppers are soft. Add the chopped garlic, stir for a couple of minutes more, then add the potatoes and cook, stirring from time to time, for 25 to 30 minutes, until the onions are caramelised, the peppers are browning and the potatoes are soft and fudgy.

Spoon off some of the residual oil (save it to fry bread in, or for a salad dressing, or to flavour another dish), then mix through the parsley. Transfer the potatoes to a platter and serve with the lemon quarters for squeezing over.

https://www.theguardian.com/food/2023/sep/16/vegan-patatas-a-lo-pobre-recipe-meera-sodha