Adapted from a recipe by Connie Jensen of Utah. Photo is my own.
1 1/4pounds of small, unpeeled, red potatoes quartered
1 1/2cups of small diced onions
1cup of small diced red or green bell pepper
1cup chopped fresh tomatoes
1/2cup of water
1tablespoon olive oil or canola oil
1teaspoon chicken or beef granules
1/2teaspoon dried oregano
How to Make SPANISH POTATOES
- 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, oregano, oil and chicken granules. bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain potatoes; add onion mixture and stir gently to coat. Salt and pepper to taste. Add raw chopped tomatoes and fold in gently and serve.
- Cook's tip: You may omit the 1/2 cup water and beef or chicken granules and substitute 3/4 can of chicken or beef broth instead.