Ingredients
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4 medium potatoes, peeled and cut into 1 inch cubes
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1/2 cup milk (approx)
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salt
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black pepper
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1 1/2 tablespoons olive oil
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1 large onion, cut into thin wedges
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1 small green sweet pepper, deseeded and cut into thin strips
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2 small tomatoes, cut into 1/2-inch wedges
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1 strip orange rind
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1 teaspoon dried basil or 1 tablespoon fresh basil
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3/4 cup dry white wine
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2 tablespoons freshly chopped parsley
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1 large garlic clove, crushed
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2 ounces pimento stuffed olives, sliced
Instructions
- Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
- Drain well then mash with a potato masher or fork until smooth.
- Add the milk, season with salt and pepper and beat well. Cover and keep warm.
- Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and sauté for 5 minutes.
- Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
- Remove the orange peel and adjust the seasoning.
- To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.