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Potatoes Niçoise
by Alex Friend, Mar 12, 2007
Potatoes Niçoise
Simple to make and delicious
Preparation Time: 15 minutes
Cook Time: 20 -25 minutes
Total Time: 35
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Yield: One portion
Servings: Great with most dishes
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5 ounces (150g)potatoes: weighed after peeling
¼ green or red pepper, finely chopped
1 small onion, finely chopped
1 clove of garlic, finely chopped
2 ripe red tomatoes, skinned and chopped,
or 2 dessert-spoons of tinned chopped tomatoes.
1 teaspoon fresh chopped herbs (parsley etc)
2 black olives, chopped
i tablespoon olive oil
salt and freshly milled black pepper
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Chop the potatoes into ¼ inch (5mm) cubes then dry them thoroughly with kitchen paper or a clean cloth.
Now heat the olive oil in a wide frying pan and when it's very hot, add the potatoes along with
the chopped pepper. Fry these over a medium heat for 5 minutes before adding the onion and garlic,
then continue to cook for a further 5-10 minutes until the vegetables are tender and a nice crusted golden colour.
At this stage add the tomatoes and herbs and turn the heat up. Cook for a further 2 minutes.
Season with salt and pepper and sprinkle on the chopped olives.
[note: chopped bacon fried with the onion is a nice
addition. Also, you can make an omelette by adding two beaten eggs]
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