Ingredients
- 2 tablespoons olive oil
- ½ cup chopped onion
- 1 or 2 cloves of garlic chopped, or 1-2 tablespoons of garlic powder
- ½ cup or so of fresh parsley
- 1 red pepper, yellow or green or a combination of any of these, deseeded
- and cut up
- Black pepper and salt to taste
- 1 1/2 cups of water or vegetable broth
- 5-6 Yukon Gold potatoes or any other of your choice
- 1-2 chopped green onions (optional)
- ¼ cup pimiento (optional)
Method
Over medium heat, add oil to a large skillet and sauté the onion and peppers and garlic till the onions are soft. Stir in parsley, pimiento (if you are using), salt and pepper and 1 cup of the water or broth. Remove skillet from heat and sat aside for a moment.
Thinly slice potatoes (and peel if you like, I don't) and layer them in the skillet over the broth and ingredients.
Place skillet back onto med-high heat and bring it all to a boil. Add the remaining ½ cup of water or veggie broth after it starts to boil. Allow to boil for 3-5 minutes, then cover and simmer for 20 minutes or until the potatoes are tender.
Lift out the potatoes and then pour the remaining "gravy" over the potatoes onto plates, add chopped green onions on top. Voilà!
Adaptions:
- Try adding a can Italian stewed tomatoes for bottom layer before boiling
- 1 diced fresh tomato
- cilantro in place of parsley (or even in addition to),
- mushrooms and/or carrots to sauté with peppers and onions,
- olives to add the last 5-10 minutes of the 20 minute simmering period, and/or toss with feta cheese
- shredded cheese of your liking to the last few minutes to melt
