Spanish Poor Man´s Potatoes

Spanish Poor Man´s Potatoes

Spanish Poor Man´s Potatoes, known in Spain as Patatas a lo Pobre, this is a classic dish full of flavour but so simple to make.

This dish originates from Spanish medieval times, it was peasant food, made with ingredients that where grown on the land, today it is served everywhere in Spain, from tapas bars to high-end restaurants.


3 large potatoes

1 green bell pepper

1 red bell pepper

2 small onions or 1 large

6 cloves garlic

65 ml extra virgin olive oil 

sea salt & black pepper

handful freshly chopped parsley for garnish 


Cut 3  potatoes into rounds that are a 1/4 inch thick, then cut each slice into 4 evenly sized quarters, place the potatoes into a large saucepan, fill with cold water, just enough to cover the potatoes, heat with a high heat.  Tip - When you boil the potatoes, make sure not to over boil them. You want them al dente. That way they will not break apart when you fry them. Usually about 10 minutes is the perfect cooking time.

Whilst the potatoes are cooking, cut 1 green bell pepper into thin strips, 1 red bell pepper into thin strips, thinly slice 2 small (or 1 large) onions, and cut a slit in 6 cloves of garlic (skins on)

After cooking the potatoes for about 10 minutes, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, drain and run some cold water over them.

Heat a large deep pan on medium-high heat and add in the extra virgin olive oil, after 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, cook for 2 to 3 minutes until the onions are translucent, add in the strips of green and red bell pepper, continue to mix with the olive oil, cook for about 6 minutes or until the bell peppers are tender, add in the boiled potatoes, gently mix together so the olive oil is coating all the potatoes, mix every 1 to 2 minutes.

12 to 15 minutes after adding the potatoes and they have turned a light golden colour, season everything with sea salt & black pepper, mix together and transfer everything into a large serving dish, sprinkle with freshly chopped parsley, enjoy!

These potatoes are typically served as a tapas, but they are great served as a side dish or even as a lunch served wit a couple fried eggs and some crusty bread.

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Dark Chocolate Tart Recipe

Dark Chocolate Tart Recipe - The perfect chocolate tart, serve as a dessert or as a treat with a cup of tea or coffee, its very rich so only a small slice will be needed but cover with fresh cream or ice cream, naughty but very, very nice.

The Spanish themselves are not really big on desserts but this recipe is too good to leave out of our collection.

You will need 1 x 23cm / 10in deep-sided (approx. 5cm / 2in deep), loose-bottomed flan tin.

Ingredients for the Base

28 Oreo Cookies

50g, 2oz Dark Chocolate (min. 70% cocoa solids)

50g, 2oz Soft Unsalted Butter

1/2 of Tsp of Salt

For the Filling.

100g, 4oz dark chocolate (min 70%), finely chopped or put the chocolate in a freezer bag and hit it with a rolling pin

25g, 1oz Cornflour.

60ml. 2 fl oz of Full Fat Milk

500ml, 16 fl oz of Double Cream

50g, 2oz of Cocoa Powder

2 Teaspoons Instant Espresso Powder or strong coffee powder

75g, 2.5oz of White Sugar

1 Tsp Vanilla Extract/Essence

2 Tsp Olive Oil

1/2 Teaspoon of Salt

Dark Chocolate Tart Recipe


Make the Base

Break the biscuits into pieces and drop them into the bowl of a food processor add the chocolate and mix until you have crumbs.

Add the butter and salt, and mix again until the mixture starts to clump together.

If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, put the chocolate in another freezer bag and bash with a rolling pin until they are tiny pieces.

Melt the butter. Then mix everything, along with the salt, in a large bowl with a wooden spoon.

Press the base mixture into your tart tin and gently press down on the bottom and up the sides of the tin with your hands or the back of a spoon.

Chill in the fridge to harden for 2 hours.

For the Filling

Finely chop the chocolate.

Put the cornflour and milk in a cup and whisk until smooth.

Pour the cream into a large saucepan. Add the finely chopped chocolate, and the sieved cocoa. espresso or instant coffee powder, sugar, vanilla extract, olive oil and salt.

Place the saucepan over a medium to low heat and stir gently until the mixture becomes smooth.

Take the saucepan of the heat and whisk in the cornflour/ milk mixture, put the saucepan back on a low heat.  With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minutes. DO NOT BOIL when the mixture is  ready, it should be thick enough to coat the back of a wooden spoon 

Pour the mixture into a bowl, lay a piece of baking paper over the top of the mixture, this will stop a skin forming. Place in a fridge for 15 minutes to cool slightly (After the 15 mins the mixture will still be warm, but will be the right temperature to coat the base without melting it).

Pour the filling mixture onto the base and smooth over with a rubber spatula.

Place in the fridge for several hours or overnight.

10 minutes before serving, remove from the tart tin and place on a serving plate. serve with double cream or ice cream.

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

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Spanish Salad Recipes

Spanish Salad Recipes - Salads are always popular especially during the summer months.  Salads range from uncomplicated combinations to the quite elaborate. Why not try some of these tasty Spanish recipes.

Ensalada Mixta - This can be found on almost every Spanish menu and is served as a starter for a family meals. This is a “table salad,” served on a big platter, to be shared amongst the diners round the table. In traditional style, everybody eats from the serving dish, rather than dish out individual servings.


1 head of lettuce, torn into bite-sized pieces 

3 tomatoes, peeled and cut into wedges 

4 small spring onions, including the tender green tops, cut crosswise into ½-inch-long pieces, or 1 small onion, thinly sliced 

4 small potatoes, about 1ib boiled, peeled, and cut into small chunks 

1 (3-ounce) can tuna in olive oil, drained and flaked 

12 green or black olives 

½ cup Sherry Vinaigrette 

2 hard-boiled eggs, peeled and cut into wedges 

6 anchovy fillets in olive oil (optional)

Spanish Salad Recipes


In a large bowl, combine the lettuce, tomatoes, spring onions, potatoes, tuna, and olives and mix well.

Drizzle all but about a spoonful of the vinaigrette over the salad and mix gently to cover all the ingredients.

Garnish the salad with the egg wedges and the anchovies, sprinkle the remaining vinaigrette on the eggs, and serve.

Spanish Salad Recipes

Russian Salad Ensaladilla Rusa

You’ll be hard pushed to find a tapas bar in Spain that doesn’t serve this dish. Yes I know it originated in Russia… but the Spanish have adopted it and made it their own. Enjoy!  Russian Salad, or in Spanish Ensaladilla Rusa.  Find the recipe HERE

Red Onion and Orange Salad 


4 ripe medium oranges, peeled

1 small red onion, sliced fine

2 tablespoons raspberry vinegar

6 tablespoons extra-virgin olive oil

4 tablespoons raisins, covered for 20 minutes in hot water, then drained

20 black olives, pitted

2 tablespoons sunflower seeds

2 tablespoons almonds, blanched and chopped fine

Salt and freshly ground pepper

Springs of fresh mint, to garnish

You can also add grated carrot, canned white asparagus, diced cucumber, strips of green pepper, canned corn, pickled beets, sliced avocado.


Remove the  pith from the oranges and cut the fruit crosswise into 1/4 inch slices.

Arrange on a serving platter and scatter over the sliced red onion.

In a small bowl, whisk together the vinegar, olive oil, salt, and pepper.

Spoon this dressing over the onion and oranges.

Sprinkle with the raisins, olives, sunflower seeds, and almonds.

Garnish with mint springs and serve chilled.

Spanish-Style Grilled Pepper Potato Salad

Spanish Salad Recipes

Grilled sweet bell peppers and lots of fresh garlic make this otherwise typical potato salad extraordinary.  Find the Recipe HERE

White Asparagus Salad  -  Perfect with a Creamy Tomato Dressing, this dish is often served as part of a traditional Christmas eve feast. Find the Recipe HERE

Spanish Goats Cheese Salad - Goat cheese is very popular here in Spain and in this salad its served warm.  This is also lovely served with a honey salad dressing, See Below

Ingredients - Serves 4

Selection of Lettuce Leaves

Rocket Leaves

3 Ripe Salad Tomatoes

1 Packet of Round Goats Cheese. Thickly sliced

1 Small Red Onion

A Handful of Walnuts

Extra Virgin Olive Oil

Salt and Pepper

Pine nuts for decoration


Slice the Cheese into thick slices.

Using 4 small plates, share the salad leaves equally between them.

Slice the tomatoes and red onion, and place onto the lettuce leaves.

Break the walnuts into smaller pieces and sprinkle over the salad.

Distribute a few rocket leaves onto each plate.

Grill the goats cheese until it is golden or you can lightly fry in olive oil, use a cooking blow torch or cook for  about 20 seconds in the microwave.

Lay the goats cheese on each salad plate.

Drizzle with virgin olive oil and season with salt and freshly ground pepper.

Finally sprinkle the pine nuts over.

Ensalada Pipirrana

Another very popular salad especially in the South of Spain 


1 long sweet green pepper

1/2 sweet red bell pepper

1 cucumber

2 medium cloves garlic

2 ripe salad tomatoes

1/2 white onion

4 tbsp. sherry vinegar or red wine vinegar or Use Fresh Lemon - Some households in Spain prefer a fresher taste and use juice from a lemon instead of vinegar.

6 tbsp. extra virgin olive oil

12 pitted black olives, drained

Salt and pepper to taste

Spanish Salad Recipes


Rinse peppers and remove stems, seeds and veins. Cut peppers into small square pieces. Peel and mince the garlic. Peel the cucumber and cut into small squares. Cut tomatoes and onion into small cubes.

Mix all ingredients together in a glass or ceramic bowl. Add vinegar and oil mix well. Adjust salt to taste. Place in refrigerator and allow salad to marinate and chill for at least 30 minutes before serving.

In some areas the tomatoes are peeled and soaked in olive oil and the salad is mashed becoming almost like a soup and used spooned onto fresh crusty bread.

Spanish Salad Recipes

Ensalada de Bacalao - Salt Cod Salad

1 lb frozen salt cod (450 g), thawed

1 large very ripe fresh tomato

half a handful fresh cilantro (Corriandor)

good quality olive oil

half a handful fresh mint and fresh parsley

1 tbsp lemon juice

6 large caper berries or 1 tbsp capers in brine

Salt and pepper


Rinse the fish under cold running water, remove any skin or fish bones that are visible.

Steam the salt cod for 6 to 8 minutes. If you don´t have a steamer, fill a medium sized pan with 1/2 inch of water, place three golf ball–sized balls of tin foil on the bottom, rest a heat-proof plate on top of the foil balls, cover the pan, and bring the water to a boil.  The salt cod should be flakey and cooked through. Remove it from the steamer (or saucepan) and  tear it into bite-size pieces, place in a large mixing bowl.

Chop the tomato into 4 pieces and deseed it under cold running tap water. Let the tomato drain a bit on a clean kitchen towel and then chop it up finely. Then add the diced tomato to the salt cod in the bowl.

Stir the fish and tomatoes carefully. Chop the fresh herbs finely and add them. Season the salad with a pinch of pepper and salt.

Add the caper berries (or capers) and the lemon juice.

Drizzle the salad with the olive oil, stir gently, check the seasoning and add extra pepper, salt or lemon juice to taste if necessary.

Place the cod salad in the fridge for another 30 minutes. Serve cold.

Salad Dressings 

Lemon Thyme 

1/2 shallot (peeled), 1 clove garlic, 1 teaspoon Dijon mustard, 1/4 cup apple cider vinegar, 1/4 cup lemon juice, 1 tablespoon fresh thyme, 1/4 teaspoon sea salt, 1/2 cups extra-virgin olive oil.

Finely chop the shallot and garlic. Combine in a small bowl with the mustard, vinegar, lemon juice, thyme and salt. Slowly pour in the oil, whisking constantly, Taste and add salt if necessary. Store in an airtight container in the refrigerator for up to 1 week.

Yogurt Vinaigrette

¼ cup no-fat plain yogurt, 1 teaspoon Dijon mustard, 2 tablespoons extra virgin olive oil, ½ tablespoon wine or Sherry vinegar, minced garlic (optional), chopped herbs (optional)
salt and freshly ground black pepper.

Combine all the ingredients in a small bowl and whisk together. Makes enough for a large salad or two smaller ones. Dressing keeps, covered and refrigerated, up to 2 days.

Sherry Dressing

200ml dark dry sherry, such as oloroso, 2 tbsp clear honey, 1 tbsp Dijon mustard, 4 tbsp extra-virgin olive oil

Put the sherry in a small pan with the honey and simmer until reduced by two thirds. Stir through the mustard, then drizzle in the rest of the oil, whisking with a fork until emulsified (thickened). Taste, season

Honey Salad Dressing 

Place 6 tablespoons of balsamic vinegar into a medium bowl. Add 3 tablespoons of honey.  Add 2 and a half tablespoons of extra virgin olive oil. Add 3/4 teaspoon of salt. Mix 

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

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Stuffed Baked Salmon Recipe

Stuffed Baked Salmon Recipe - Salmon is very popular here in Spain and this dish combines sun dried tomatoes, lemons and basil as a stuffing, healthy and delicious and perfect for a dinner party or a special meal.

Popular fish to eat in Spain

Spanish words for in the kitchen and around the supermarket

Ingredients - Serves 4

2 Large Salmon Fillets (500 g/ 1.1lb) - If you can not find large salmon fillets, use smaller ones and make individual parcels.

10 Sun Dried Tomatoes.

1 Egg.

Fresh basil.

1Large Lemon

2 Slices of Stale White Bread.

Extra virgin olive oil.

Salt and Pepper.

Stuffed Baked Salmon Recipe


Soak the sun-dried tomatoes in oil the night before.

Wash the lemon and slice evenly

Chop the sun-dried tomato into small pieces, and place in a bowl.  Add 2 tablespoons of chopped fresh basil.

Grate the stale bread into breadcrumbs, and add to the basil and tomatoes.

Add the beaten egg and combine all the ingredients into a paste, using a hand held blender.

Place one of the salmon fillets, on a clean work surface, with the skin underneath, sprinkle with some salt, then place half the lemon slices on top.

Smooth the paste over the lemon slices

Cover with the other slice of salmon, with the skin on top, and place the remaining lemon slices on top

Tie with baking string and place in an oven proof dish greased with oil. drizzle with olive oil.

Put it in the hot oven, at 180 ºC/350f/ Gas 5 for 30 minutes.

Garnish with lemon wedges and serve with boiled potatoes, chips or rice.

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

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Spanish Pickled Cherries Recipe

Spanish Pickled Cherries Recipe - It may seem a slightly strange idea to pickle a sweet fruit, but these are perfect with a cheese board or as part of a tapas meal, and obviously its a great way of preserving cherries for when they are out of season.

The Spanish often serve these as a Tapas with Jamon and crusty bread.  They also go well wit roast pork, turkey and baked ham.

Fruit in Spain, a seasonal guide


1 kg cherries

750 ml white wine vinegar

250 g white sugar

1 tbsp salt

3 cloves

5 black peppercorns

1 sprig of fresh thyme

Spanish Pickled Cherries Recipe


Wash the cherries and pat dry. Don’t remove the stems or stones as these add flavour to your finished product, just remember to warn guests that stones are still there.

Heat the vinegar, salt, sugar, cloves and peppercorns in a saucepan and heat gently until all the sugar has dissolved, raise temperature to a simmer for 5 minutes then remove from heat.

Pack the cherries with a sprig  fresh thyme into a large sterilised jar and pour in the vinegar. Make sure this completely covers the cherries.

Seal well and store in a cool dark place for 1 month before using.

Pickled cherries will keep for up to 8 months but once opened store in the fridge and eat within 2 weeks.

Sterilise jars in the oven

Stand the jars upright on a baking sheet lined with kitchen roll and put them into a cold oven. Set the temperature to 110C/225F/Gas 1/4 and bake for 30 minutes.

Do this just before you want to use them and allow to cool just slightly before filling with jam etc.

Sterilise jars in a water bath

Line the base of a big pot with a tea towel and stand the jars upright on it, now fill the pot with water to cover the jars. Bring the pot of water up to a boil and let it boil for 10 minutes. Carefully remove the jars and stand them upside-down on a clean tea towel to drain. Set them the right way up and fill while still warm. Make sure you do the lids as well.

Use the microwave

Half fill your clean jars with water and heat on full power until you can see the water has boiled and bubbled for 1 minute. Carefully remove the jars from the microwave and swish the water around the jar before draining and allowing to dry.

Sterilise jars in a dishwasher

Load up the machine with your jars, bottles and lids and let the machine do its work on the hottest setting.

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

Join us on FB for regular updates or use our own social feed - The Benidorm Social Club 

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