Spanish potatoes

Ingredients for 4 servings:

• 2 tbsp olive oil
• 450 g potatoes, small, new, halved
• 1 onion(s), halved, cut into rings
• 1 large green bell pepper(s), cut into strips
• 1 tsp chili powder
• 1 tsp mustard
• 300 ml vegetable stock
• 300 ml tomato(s), pureed
• Salt and pepper from the mill
• Parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Heat the olive oil in a pan and add the potatoes and onion. Sauté for 4-5 minutes, until the onion is translucent, stirring frequently. Add the paprika, chili powder, and mustard and sauté for another 2-3 minutes. Pour in the passata and vegetable stock and bring to a boil. Reduce the heat and simmer for 25 minutes, until the potatoes are tender. Season with salt and pepper to taste and garnish with parsley to serve. These Spanish potatoes can be served hot or cold. They also make a great tapas dish.