Ingredients
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1/4 cup olive oil
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5 medium potatoes, cubed (approx 750g)
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1 (420 g) can tomatoes seasoned with basil garlic & oregano (in NZ. I use a can of 'Italian Seasoned Tomatoes')
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1 1/2 teaspoons salt
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1 teaspoon sugar
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fresh ground black pepper
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2 tablespoons chopped parsley
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2 large onions
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2 red peppers (or one of each) or 2 green peppers (or one of each)
Instructions
- Heat oil in large frypan. Non stick is best.
- Cut the potatoes into 1cm cubes and slice the onions and peppers.
- Add these to the hot oil and cover and cook over a low to moderate heat for about 20 minutes, stirring several times, until the vegetables are tender and lightly browned. Do not try to hurry this step by cooking on a high heat.
- Add the can of tomatoes and their juice.
- Cook uncovered for a further 15-30 minutes until the mixture darkens in colour and the liquid has reduced so that there is only a small amount left around the potatoes. Again do not use a high heat.
- Season to taste and sprinkle with the chopped parsley if using before serving.
- Serve Hot or warm reheating if neccesary if your meat is not ready at the same time.