Slow Cooker Spanish Potatoes
Serves
4
Total Time
5hrs 15mins
Calories
279
This vegan potato stew combines all the smoky, sweet flavors of Spain. This recipe is hearty enough to make a delicious main meal, or serve it as a side dish to feed a crowd.
- Garlic clove2finely chopped
- Chili flakes½ teaspooncrushed
- Red bell pepper1cored, seeded, diced
- Yellow bell pepper1cored, seeded, diced
- Black olives8pitted
- Potato570 gcubed
- Red onion1sliced
- Olive oil2 tablespoons
- Smoked paprika1 teaspoon
- Canned chopped tomatoes370 g
- Vegetable stock300 ml
- Fresh thyme3
- Salt & pepperas needed
- Rustic french breadas needed
Ingredients
- 1. Heat olive oil in a clean medium cast iron skillet
- 2. Add red onion and fry until light golden - 5 min
- 3. Stir in garlic clove, smoked paprika, chili flakes and red bell pepper
- 4. Add yellow bell pepper to the tomato mixture
- 5. Cook - 2 min
- 6. Mix in canned chopped tomatoes, vegetable stock and fresh thyme to the tomato mixture
- 7. Add black olives to the tomato mixture
- 8. Season with salt & pepper to taste
- 9. Boil in frying pan
- 10. Add potato to a clean slow cooker bowl
- 11. Transfer tomato mixture to potatoes and cover
- 12. Cook in slow cooker until tender - 4 hr 30 min, high heat
- 13. Serve with rustic french bread
Method
Make this recipe in the Fresco Recipes App
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