Potato and olive stew

Name: Potato and olive stew
Ingredients: 1 kg potatoes; 3 medium onions (450 g); 2 tablespoons oil; 1200 ml water; 2 tablespoons tomato paste; 100 g green olives; 1 teaspoon salt; 15 g herbs (dill; lovage or parsley)

Season - Potato and olive stew by Doriana E. - Recipia

Potatoes cut into similarly sized cubes cook more evenly; in potato and olive stew, the small ones can break down into the broth. The onion and tomato paste give the sauce its color, while the green olives and herbs stay whole in this stew with a light broth. I leave the olives whole. Preparation: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Serves: 4. About 340 kcal and 7 g protein per serving.

Ingredients

1 kg potatoes
3 medium onions (450 g)
2 tablespoons oil
1200 ml water
2 tablespoons tomato paste
100 g green olives
1 teaspoon salt
15 g herbs (dill
lovage or parsley)

Preparation

1. Peel and wash the potatoes, then cut them into cubes. Peel, wash and chop the onion. Preparation takes about 20 minutes. 2. Heat the oil in a saucepan and cook the onion for 5 minutes, until soft and translucent. 3. Add the potatoes and 1200 ml water, enough to cover them. Boil for 15 minutes, until nearly cooked but still holding their shape. 4. Add the tomato paste and green olives. Boil for another 10 minutes, until a fork slides easily into the potatoes. 5. Season with salt to taste and add the finely chopped herbs.

Notes

You can use dill, lovage or parsley, 15 g; choose just one if you want to keep each flavor distinct. The dish keeps covered in the fridge for up to 3 days, and when reheating you can pour in 2 tablespoons of water if the sauce has thickened. I serve it with a slice of bread, to mop up the broth on the plate too. It looks like a simple potato stew, except the olives stay whole. Waxy potatoes hold their shape better in cubes; floury ones break down more easily and thicken the broth. Small cubes reach the right point sooner than large ones, so check them before adding the olives. Taste the olives before adding the salt at the end, since some are already salty.