Potatoes à la niçoise

Name: potatoes à la niçoise
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 4 el traditional olive oil; 500 g baby potatoes; 1 onion; 3 toe garlic; 1 green pepper; 1 tl dried oregano; 400 g tomato cubes; 4 el black olives without pit; 2 el fresh parsley

Lambs stewed in tomato with onion, oregano and garlic

Ingredients

4 el traditional olive oil
500 g baby potatoes
1 onion
3 toe garlic
1 green pepper

1 tl dried oregano
400 g tomato cubes
4 el black olives without pit
2 el fresh parsley

Directions

Heat the oil in a frying pan and fry the potatoes for 5 minutes.
Cut the onion into rings, the garlic into slices and the pepper in long strips.
Add the onion, garlic, paprika and oregano to the potatoes and cook for another 5 minutes until the onion turns light brown.
Add the tomatoes to the potato mixture, bring to the boil and cook over low heat without lid on the pan for about 25 minutes.
Add the olives and season with pepper and salt. Slice the parsley and sprinkle over the potatoes.