Poor man's potatoes with peppers and onion (Patatas a lo pobre)

1. Peel the potatoes and cut into 3-4 mm slices; slice the onions into thin half-moons, the seeded peppers into strips and the garlic thinly.

2. Heat the generous amount of olive oil in a wide, deep frying pan (the potatoes should "poach" in it rather than fry).

3. Add the potatoes, onions and peppers, season with salt and cook, covered, over medium-low heat for 20 minutes, turning carefully now and then.

4. Remove the lid, add the garlic, raise the heat slightly and cook for 10-15 more minutes until the potatoes are tender and golden in places at the edges.

5. Lift out with a slotted spoon so the excess oil drains off (you can strain the oil and reuse it later).

6. Serve warm as a side or with a fried egg.

Tip: In Andalusia these confit potatoes are soft, almost melting – don't aim for crisp chips; the point is slow, oily braising.