Ingredients 3 potatoes cut in wedges 2 cups peas (frozen or fresh) 1 onion chopped 4 – 5 tablespoons olive oil 2 cups diced ripe tomatoes or canned tomatoes 2 tablespoonfuls parsley Salt, pepper
Peel, wash and quarter the potatoes. Put the olive oil in a wide bottomed pot. When it is hot, add the onion and the potatoes. Sauté them for a few minutes, stirring often so they don’t burn. Add the peas and the rest of the ingredients together with about 1 cup of water. Cover the pot and simmer until the potatoes are tender. Check now and then and add a little water if needed. The sauce left at the end must not be watery.
Serve the potatoes and peas, and you can accompany them with a crisp green salad and some feta cheese if liked.