¿Por que No?

Why not? That's a damn good question. Cooks, it seems to me, when they want to "dressup" the potato element of a dish usually, if not always, plump for Potatoes Lyonnaise. Well, let me tell you that there is an alternative, certainly more healthy if not more interesting, that comes from Andalucia here in Southern Spain which is known as Patatas Pobre (or Poor Man's Potatoes). The recipe I'm about to describe was animatedly explained to me yesterday afternoon by Emelio (you either know him or you don't) as the perfect accompaniment to my Paleta de Cordero (con hueso).

There are no really definitive quantities as such but as a single person I am using a medium sized spud as the basis with green pepper and onion added as the classic extra flavours. so.........

Patatas Pobre (enough for one at least)

INGREDIENTS
1 medium potato
1/4 of a medium to large onion
1 inch slice off a Green Bell Pepper

PREP
Peel and slice the potato to about 3mm then soak in water to remove starch
Roughly chop onion.
Slice or dice pepper into good, bite size, pieces.

METHOD
Drain and pat-dry the potato then in a deepish frypan containing enough Olive Oil to cover fry, over a high heat, the potato slices for 5 mins, stirring and turning over occasionallly then cover with a lid, lower the heat right down and continue the fry for 10 minutes more. Then add the Onion and Pepper, recover and fry for 10 minutes more or until the potatoes are tender and browning, crisping, at the edges at least.