This recipe is adapted from a typical Andalucian tapas dish “Patatas a la Pobre” or Poor Man’s Potatoes.
Unlike my other recipes which are for single servings, this one will easily serve two people, possibly even three.
225g sweet peppers
150ml vegetable stock
Pinch of Cayenne Pepper
Salt and black pepper to taste
What to do:
Peel the potatoes and cut them into slices about half a centimetre thick.
Thinly slice the courgette.
Chop the onion.
De-seed the pepper and cut into strips.
Put all this into a mixing bowl, add a splash of olive oil, salt, pepper and Cayenne Pepper.
Mix thoroughly and transfer to an oven-proof dish.
Pour in the stock and drizzle more olive oil on the top.
Cook for about 35/40 minutes, until the top is nice and brown and crispy. Oven should be 200 degrees C in a fan oven, 220 degrees C in an electric oven, or gas mark 7.
Make it more colourful by using a mixture of red, green and yellow peppers.
You can use any herbs or spices you fancy in this recipe. I’m just a big fan of Cayenne Pepper…as you’ve probably gathered by now!