Friday - - Food -

Prep time 15 mins Cook­ing time Serves 8

4 large pota­toes, peeled and cut into cubes ½ onion, very finely chopped 2 gar­lic cloves, crushed 3 red chill­ies, de­seeded and finely chopped Olive oil, for fry­ing 1 tsp tomato paste 2 tsp paprika Fresh thyme, a pinch 400g tinned chopped and peeled toma­toes Su­gar, a pinch 1 tsp red grape vine­gar 100g Kala­mata olives, pit­ted Par­boil pota­toes for about 5-10 mins, un­til just ten­der. Drain and set aside to cool. Sauté the onion, gar­lic and chill­ies in a lit­tle olive oil over medium heat, un­til the onion is soft and translu­cent. Add the tomato paste and mix through thor­oughly. Re­move from the heat and add paprika and thyme. Add chopped toma­toes, su­gar and red grape vine­gar and re­turn to a gen­tle heat. Sim­mer for about 8 min­utes, add olives and sea­son. Mean­while, in a large, deep fry­ing pan, sauté the par­boiled pota­toes in olive oil un­til golden brown and crisp. Drain on pa­per tow­els. Serve the pota­toes topped with the sauce and add a few slices of turkey ham on the side for pro­tein.

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