Spanish Potatoes

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Ingredients:
2tbsp Olive Oil
400gms Baby Potatoes, halved
1 Onion, Sliced
1 Capsicum, Sliced
1tsp Chili Powder
1tsp Mustard paste
1 Cup Tomato Puree
1 Cup Vegetable Stock
Salt and Pepper to taste
Chopped fresh Parsley, to garnish

Method:
Heat the Oil in a skillet and add the Potatoes and the Onion.

Cook for 4-5 minutes, stirring frequently, until the Onion slices have just softened.

Add the Capsicum, Chili powder and Mustard to the pan and cook for a further 2-3 minutes.

Stir the Tomatoes and Vegetable stock into the pan and bring to a boil. Reduce the heat and cook the mixture for about 25 minutes, or until the Potatoes are tender. Transfer the Potatoes to a serving dish.

Sprinkle the Parsley over the top of the Potatoes cool completely and serve cold.