30 ml olive oil
500 g small potatoes, halved
1 onion, halved & sliced
1 green pepper, cut into strips
5 ml chili powder
5 ml prepared mustard
300 ml tomatoes, finely chopped
300 ml vegetable stock
salt & pepper to taste
parsley for garnish
In a large skillet; heat olive oil. Add potatoes and onion and cook for 5 minutes, stirring frequently. Add green pepper, chili and mustard and cook for an additional 2 to 3 minutes. Stir in tomatoes and vegetable stock; bring to a boil. Reduce heat and cook for about 25 minutes until potatoes are tender. Place in serving dish and sprinkle with parsley. Serve either hot or cold.
Serves 4