“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)
1tspDried Parsley
1pinchSalt
1
Heat the oil in a frying pan and add the onions, potatoes and garlic.
2
Add the salt and pimentón and mix well.
3
Add the peppers and stir them in, then cook until the potatoes are golden and the peppers soft.
4
Lastly, scatter in the parsley and stir round. This dish will keep well and even improve in the oven.
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