Poor's man potatoes - Easy Boat Cooking

[maijipo]

Last week, we published a recipe for how to preserve meat. We had a few questions about the potatoes we were eating with the meat. It is called Poor man's potatoes and it is a very old and popular recipe in Spain. As the name suggests, it is cheap to do . We do it a lot when cruising since it is easy and we always have the ingredients: potatoes, pepper, and onion. Enjoy!

https://www.youtube.com/watch?v=be8i...ature=youtu.be

[Seaworthy Lass]

Originally Posted by maijipo

........ It is called Poor man's potatoes and it is a very old and popular recipe in Spain. As the name suggests, it is cheap to do . We do it a lot when cruising since it is easy and we always have the ingredients: potatoes, pepper, and onion. Enjoy!

“Poor Man’s Potatoes” is a misnomer .
This is rustic / comfort food at its best, and is a favourite dish on board in colder months.

I don’t use a cup of oil when cooking this though. I simply add a couple of tablespoons of extra virgin olive oil to the sliced potatoes and onions when tossing them (and I skip the red and green peppers), then I throw this in a dry pan and cover it. The oil heats and seeps through to the bottom and prevents burning.

I cook this on low on top of our Refleks diesel heater’s hotplate for about half an hour or until the potatoes are soft and the bottom has browned. One of us could easily demolish this on our own .

It is also scrumptious using orange sweet potato. Leave that cooking undisturbed so the bottom starts to caramelise .

The beauty of this is there is almost no steam produced. This is vital in winter as the boat can then stay dry.
All ingredients easily keep for weeks unrefrigerated, which also makes it a great boat recipe.

If 4 beaten eggs are added and stirred through until the eggs barely start to set, then cooked covered until the eggs have set, flipped using a plate and cooked uncovered until the bottom is golden, it turns this into a Spanish Tortilla (Tortilla de Patatas). I usually throw in a handful of chopped continental parsley if it is on hand. Add a salad and glass of red and you have a super easy light meal.

SWL

[maijipo]

Thank you for your comments! I guess the name comes from the fact these ingredients used to be cheap in Spain. Knowing that here in the US good olive oil is not that cheap .

That recipe is really the way my wife's mother was doing the potatoes, but you will find many ways in Spain depending on the region. Funny, you are the second person telling me that you don't use the bell pepper

I love the egg idea! Yes, it is indeed very close to the tortilla!

She did publish a few weeks ago the recipe for the "classical" Spanish tortilla. We do it a lot. It is really easy to do (at least when anchored ^^)

https://www.youtube.com/watch?v=mQLa...ature=youtu.be

[Seaworthy Lass]

Originally Posted by maijipo

Thank you for your comments! I guess the name comes from the fact these ingredients used to be cheap in Spain. Knowing that here in the US good olive oil is not that cheap .

That recipe is really the way my wife's mother was doing the potatoes, but you will find many ways in Spain depending on the region. Funny, you are the second person telling me that you don't use the bell pepper

I love the egg idea! Yes, it is indeed very close to the tortilla!

She did publish a few weeks ago the recipe for the "classical" Spanish tortilla. We do it a lot. It is really easy to do (at least when anchored ^^)

Wow! No stinting on oil in that recipe! And someone seems to love flipping .

I wonder if olive oil in the Spanish countryside is (or once was) sourced much as it still is on Greek islands? Every family seemed to own several trees (not necessarily on their land, and passed down over generations). They tend to these manually as a family (grannies and children included at harvest time as cheap labour ) then the olives are crushed at a community facility shortly after picking. The first pressing of unadulterated murky green liquid is divine. This is then used copiously for cooking or drizzling raw over food. Little cost is involved other than the time taken.

I termed it liquid gold while I was there.

SWL

[maijipo]

Originally Posted by Seaworthy Lass

Wow! No stinting on oil in that recipe! And someone seems to love flipping .

I wonder if olive oil in the Spanish countryside is (or once was) sourced much as it still is on Greek islands? Every family seemed to own several trees (not necessarily on their land, and passed down over generations). They tend to these manually as a family (grannies and children included at harvest time as cheap labour ) then the olives are crushed at a community facility shortly after picking. The first pressing of unadulterated murky green liquid is divine. This is then used copiously for cooking or drizzling raw over food. Little cost is involved other than the time taken.

I termed it liquid gold while I was there.

SWL

Oh yes in the south you still can find local oil production. Also, people still have trees. Each time we go my brother-in-law brings big jars of first cold pressure olive oil. As you said it is divine. You can't compare to what we have here in store She is from a small village called Valle de Abdalajis.

[TrentePieds]

This one is universal :-) In Denmark it is "biksemad", meaning a dish "cobbled together" from spuds and whatever bits of meat, usually fatty pork, happen to be on hand. In Sweden it is "pyttipanna", meaning "bits in the pan". Generally prepared towards the end of the week when the housekeeping budget has been used up. The dish was always prepared in a "black friar" - yer ordinary cast iron pan. Parsley was added when still available, but in winter with snow on the ground, kale chopped fine would do just as well.

Fatty pork supplied all the grease needed. And according to MySaintedMother, "we Danes" did not approve of food originating south of the River Elbe. Thus olive oil was OUT!

When I wuz a lad in those parts, Denmark's GDP was still something like 80% agricultural, and even city dwellers often had access spuds from their own backyard and to eggs from a chicken run there located. Zoning bylaws ["ordinances" to Yanks, I believe :-)] were a new-fangled thing, the notion being just then imported from "Amerika" by far-sighted aldermen :-)

"Fatty pork" was the sort of thing the butcher might throw in, oh, say half a pound, for free if you'd bought chops and certainly if you'd bought a tenderloin. In some parts of the country, fatty pork cut into little cubes was added to the morning oat meal porridge.

Cleaving to the old traditions, I have, day out, day in, these 70 years past, had rolled oats for brekky, and I eat them like Americans eat corn flakes. I fancy that is why I've always enjoyed good health :-)

Which brings me to the story of the Scot partaking of his brekky in one of those little hostelries in the Highlands. There he was in his kilt, and with his tam'o'shanter neatly laid on the table, tucking into his porridge.

In comes a Pommy - regular Colonel Blimp type. He sees the Scot, and meaning to be friendly and to humour the "natives" he sez: "Ah, oats! I say, old chap, in England we give the oats to the horses"

The Scot fixes the Pommy with a knowing eye and sez: "Och, aye - that's why the English have the worrrld's best HOSSES!"

Back to the galley :-)

TP

[sail sfbay]

We use dehydrated shelf stable sheddred potatoes with onions and peppers - Idaho Spuds Real Potato, Hashbrowns 4.2oz (8 Pack) $18.00 from Amazon.

[George_SD]

That's an interesting recipe, I'll give it a try tomorrow maybe. Looks like it can be made for any meal of the day too, which is always great.

Like someone else pointed out - i will probably try to use less oil though.

[maijipo]

Originally Posted by George_SD

That's an interesting recipe, I'll give it a try tomorrow maybe. Looks like it can be made for any meal of the day too, which is always great.

Like someone else pointed out - i will probably try to use less oil though.

Yes, we use it a lot with any leftover. The oil is for the cooking really. My wife being from Spain she used a lot of olive oil. After cooking we keep the oil in a recipient for the next time we need cooking oil. But if you want something different with the same ingredients check the tortilla. It is also nice when you have remaining potatoes and other things

https://youtu.be/mQLaQ0jKmrY

[Shrew]

Interesting. We cooked the first dish for decades, but never really had a name for it. We also don't use bell peppers, and use onions and potatoes only. We prepare it a bit differently.

1) Slice potatoes exactly as shown in the first video.
2) slice whole onions exactly as shown in the first video.(we use sweet onions but any will work)
3) reassemble the sliced potato
4) place a slice of onion in between each slice of potato.
5) place on a sheet of aluminum foil
6) cover the potato and onion assembly in olive oil
7) season with favorites seasoning.
8) wrap in tinfoil (it now looks like a large baked potato wrapped in tinfoil
9) Cook on the grill, turning 1/4 turn every now and then.
10) Open foil packet and eat.

We make 1 extra for every two people.

The next morning, heat a frying pan, put in a little olive oil, then fry the leftovers as 'home fried potatos' for breakfast.

[250224]

Another one concerning Easy Boat Cooking: Rich man's Brussel Sprouts

- put some olive oil in a bowl
- add pepper, salt and parsley
- add two teaspoons honey
- cut up a (red) onion, add
- cut two garlic cloves, add
- mix well

- wash 500 g Brussel Sprouts (in German Rosenkohl)
- cut away the stub, cut into halfs and add to bowl
- mix again

- fill into earthen baking mold(s)
- put into oven for ~15 min at ~200 °C (392 F)

(for two people, can be served with e.g. rice)
(rich in vitamins)

Eet smakelijk!

[maijipo]

Originally Posted by blu3534

Another one concering Easy Boat Cooking: Rich man's Brussel Sprouts

- put some olive oil in a bowl
- add pepper, salt and parsley
- add two teaspoons honey
- cut up a (red) onion, add
- cut two garlic cloves, add
- mix well

- wash 500 g Brussel Sprouts (in German Rosenkohl)
- cut away the stub, cut into halfs and add to bowl
- mix again

- fill into earthen baking mold(s)
- put into oven for ~15 min at ~200 °C (392 F)

(for two people, can be served with e.g. rice)
(rich in vitamins)

Eet smakelijk!

We will try I love brussel sprouts ^^ (I am from Belgium^^^_)

[250224]

Originally Posted by maijipo

We will try I love brussel sprouts ^^ (I am from Belgium^^^_)

You can really look forward to it; I "borrowed" the recipe today from the internet and it is absolutely delicious, "lekker" as they would say here! (And even better together with a Belgium Abdijbeer, Affligem Blond, mmh).

[250224]

Argggg!!! I forgot two things (and cannot modify my original post):

- in the bowl before mixing I added some cream (this was not in the original recipe)

- after putting the Brussel Sprouts into the earthen baking mould you need to sprinkle grated cheese over the sprouts. I suppose this is super important for the taste !!!