Spanish Potatoes
Source of Recipe
Aunt Saunny
1-1/4 pounds small red potatoes, quartered
1-1/2 cups chopped onions
1 cup sliced green pepper
1/2 cup water
1 tablespoon olive or canola oil
1 teaspoon chicken or vegetable bouillon granules
1 cup chopped fresh tomatoes
1/2 teaspoon dried oregano
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Meanwhile, in a small saucepan, combine the onions, green pepper, water, oil and bouillon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain potatoes; add onion
mixture, tomatoes and oregano. Stir gently to coat. Yield: 6 servings.
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