SPANISH POTATOES

By Sube

Ingredients

• 2 tbsp olive oil
• 1 lb. small new potatoes, halved
• 1 onion, halved and sliced
• 1 green bell pepper cut into strips
• 1 tsp chili powder
• 1 tsp prepared mustard
• 1-1/4 cups sieved tomatoes
• 1-1/2 cup vegetable stock
• Salt and pepper
• Chopped fresh parsley to garnish

Preparation

Step 1

1. Heat the olive oil in a skillet and add the halved new potatoes and the sliced onion. cook for 4-5 minutes, stirring frequently until the onion slices have just softened.

2. Add the bell pepper strips, chili powder and mustard to the pan and cook for a further 2-3 minutes.

3. Stir the sieved tomatoes and the vegetable stock into the pan and bring to a boil. Reduce the heat and cook the mixture for about 25 minutes or until the potatoes are tender.

4. Transfer the potatoes to a serving dish. Sprinkle the parsley over the top of the potatoes and serve hot.

Alternatively let the Spanish Potatoes cool completely and serve cold.