Potato Stew With Tomatoes
Nathalie
Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
People: 1
45 min

Ingredients

1
Carrot
0.5
Chili Pepper
0.5 tbsp
Lemon
1 tbsp
Olive Oil
0.5
Onion
4 tbsp
Pinenuts
60 grams
Potatoes
90 ml
Stock
0.5
Tomatoes
80 ml
Tomato Sauce

View recipe in app to see recipe nutrition (find app below).


Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your tomatoes so that they all have a similar size and shape.
  3. Finely chop your carrot, chili pepper and onion.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add carrot, chili pepper and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Potatoes and fry for 10 minutes.Finally, add Tomatoes and fry for 5 more minutes.
  3. Add canned tomatoes and mix.
  4. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Add lemon and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Pinenuts on top.