Place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Meanwhile, in a small saucepan, combine the onions, green pepper, water, oil and bouillon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain the potatoes; add onion mixture, tomatoes and oregano.
Stir gently to coat.
Ingredients
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1 1/4 pounds small red potatoes, quartered
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1 1/2 cups chopped onions
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1 cup sliced green pepper
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1/2 cup water
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1 tablespoon olive oil
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1 teaspoon chicken bouillon granules or 1/2 vegetable bouillon cube
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1 cup chopped fresh tomatoes
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1/2 teaspoon dried oregano
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