“Poor Man’s Potatoes” is an apt name for this simple vegetable dish, but don’t let that put you off – it’s delicious and great for a vegan option. If you like, you can add two or three quarters of tomato to make the dish a little juicier.
Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
1tbspExtra Virgin Olive Oil
1Large Potato (or equivalent) washed, but no need to peel. cut into 1½ cm/½” dice
½White Onion (or small one), roughly chopped
6Cloves of Garlic, unpeeled
½Red Bell Pepper, cut into 6cm/2½” strips
½Green Bell Pepper, cut into 6cm/2½” strips
½Yellow Bell Pepper, cut into 6cm/2½” strips
1tspPimentón Dulce (or paprika)
Heat the oil in a frying pan and add the onions, potatoes and garlic.
Add the salt and pimentón and mix well.
Add the peppers and stir them in, then cook until the potatoes are golden and the peppers soft.
Lastly, scatter in the parsley and stir round. This dish will keep well and even improve in the oven.