1. Heat oil in large frypan. Non stick is best. 2. Cut the potatoes into 1cm cubes and slice the onions and peppers. 3. 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. 4. Add the can of tomatoes and their juice. 5. 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. 6. Season to taste and sprinkle with the chopped parsley if using before serving. 7. Serve Hot or warm reheating if neccesary if your meat is not ready at the same time. ---------------------------------------------------------------------------
Nutrition
Ingredients
