Braised Potatoes with Tomatoes and Yellow Pepper

An ideal accompaniment to grilled meat, this potato stew also makes a satisfying simple meal served with green beans and perhaps some crusty bread.

700g new potatoes
6 Tbsp Lupi Extra Virgin Olive Oil
1 onion, thinly sliced
1 x 400g can tomatoes, chopped
1 yellow pepper, seeded and sliced into strips
Salt and freshly ground black pepper, to taste

Put the Lupi Extra Virgin Olive Oil into a sauté pan, or wide, heavy-based saucepan with a lid, and add the sliced onion. Soften over medium heat until light golden, then add the yellow pepper strips. Cook for 3 or 4 minutes, then add the can of tomatoes. Reduce the heat and let the mixture simmer while you dice the potatoes into 2.5 cm cubes. Stir in the potatoes with some seasoning, cover the pan with a lid, and turn the heat to as low as possible. Cook until the potatoes are tender, 25-30 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste, and scatter over some chopped parsley if desired.

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