Patatas al Rico (a Luxury version of Patatas al pobre: Peasants´ potatoes)

2013-02-24 11.51.13 2013-02-24 11.51.31 2013-02-24 11.52.45 2013-02-24 11.53.26 2013-02-24 11.53.30 2013-02-24 11.54.23

My version of a typical Spanish dish served in most restaurants at lunch time in Andalucía.


To serve 4 – prep time 20 min + 30 mins cooling time for the potatoes.

  • 500 grams of boiled potatoes

(I use steam-in-bag-in –the microwave new potatoes from my supermarket which saves me a lot of prep. Like many of my recipes, the idea is to cheat and save time! )

  • 1 medium sized Spanish onion
  • 3 rashers of smoked bacon
  • 1 long green pepper (can use bell pepper -1/2)
  • 5 medium sized mushrooms
  • sea salt and ground black pepper
  • chopped parsley (fresh OR dried)
  • cooking oil




  • Boil the potatoes, drain & allow to cool to room temp. then refrigerate for 20 mins-

while the potatoes are cooking –

  • peel, top and tail the onion. cut in half and slice finely from head to root
  • cut the bacon into fine lardons (match stick shaped slices)
  • cut the pepper in to fine slices – take care to omit the seeds
  • remove and discard the mushroom stalks and cut the heads into 8ths
  • thinly slice the cold potatoes
  • if the parsley is fresh chop finely or use a small blender


  • add a tablespoon of cooking oil to a hot wok or sauté pan
  • when the oil is hot
  • add the onion, bacon and pepper.
  • stir to make sure they are well mixed and fry gently until the onion and pepper are softening
  • add the mushroom and continue to stir-fry until the mushrooms are nearly cooked
  • add the sliced potatoes and the parsley, stir and season to taste
  • stir-fry for 2 – 3 minutes more to make sure the potatoes are hot and serve.


A quick, easy, attractive accompaniment to any main meal and if you don’t use it all at once just pop the rest in the fridge and microwave when you need it.


Enjoy! J

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