Patatas a lo Pobre — Spanish Olive Oil Potatoes with Onion and Peppers

Peel the potatoes and cut them into 4 mm rounds. Do not rinse them in cold water—the starch helps give the dish its consistency. Cut the onion and both peppers into 1 cm-wide strips. Crush the garlic cloves with the flat side of a knife, leaving the skins on.

Arrange the potato slices in the oil, sprinkle with half the salt, cover, and lower the heat. The right sound is a steady, gentle sizzle; if you hear bubbling, the heat is too high. Every 5 minutes, use a spatula to turn the slices from the bottom to the top. Do not stir, or the slices will break.

Add the onion and pepper strips to the skillet, sprinkle with the remaining salt, cover, and continue cooking over the same low heat. Cook until the onion is completely translucent and the peppers feel tender when bitten. The mixture will look watery at this stage; that is normal.

Remove the lid and raise the heat to medium-high. Leave the slices undisturbed for 5 minutes, until their edges develop golden spots. Turn them once and repeat. This final step adds a browned layer to the tender vegetables.

Remove the skillet from the heat and drizzle in the apple cider vinegar. Peel and crush the reserved garlic, then stir it in. Add freshly ground black pepper and sprinkle with chopped parsley. Serve hot on its own, with grilled fish, or with an egg cracked over the top.