Potato dish with olives

Potato and Olive Dish: A simple yet flavorful recipe!

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 4-6

While potato and olive dish may not be the most complicated recipe, it certainly reminds us of family meals, moments spent together, and the delicious flavors that delight our senses. It is a versatile recipe, ideal for cool days, as well as for gatherings with friends, being a nutrient-rich dish with a comforting taste.

Necessary ingredients:

- 1 kg of white potatoes (sweeter and creamier)
- 2 large tomatoes
- 2 bell peppers (preferably different colors for a more vibrant appearance)
- 2 medium onions
- 1 small celery (or 2-3 celery stalks)
- 1 large carrot
- 100 g black olives (preferably pitted)
- 100 ml tomato juice (you can also use fresh crushed tomatoes)
- Salt (to taste)
- 3 tablespoons of olive oil (or vegetable oil)
- 1 bunch of fresh parsley

Ingredient tips:

1. Potatoes: Choose white or yellow potatoes, which are sweeter and turn creamy when cooked. Avoid potatoes with green spots, as they contain solanine, a toxic compound.

2. Vegetables: Use fresh, seasonal vegetables for the best flavors. Ripe tomatoes and bell peppers add a unique taste to the dish.

3. Olives: Black olives bring a wonderful contrast of saltiness and bitterness, but you can also use green olives if you prefer a more tangy flavor.

Step-by-step preparation:

1. Preparing the ingredients: Start by peeling and washing the potatoes, vegetables, and tomatoes thoroughly. Ensure all ingredients are clean, as hygiene is essential in cooking.

2. Chopping the vegetables: Cut the potatoes into suitable cubes, about 2-3 cm, for even cooking. The onion, bell peppers, carrot, and celery should be sliced thinly to soften more quickly. The tomatoes can be diced or you can opt to puree them with a blender for a smooth consistency.

3. Heating the oil: In a large pot, add the 3 tablespoons of olive oil and heat it over medium heat. When the oil is hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

4. Cooking the vegetables: Add the remaining vegetables (bell pepper, carrot, celery) to the pot. Let them sauté over low heat, stirring occasionally, until softened, about 5-7 minutes.

5. Adding the potatoes and tomatoes: Put the chopped potatoes and tomatoes (or tomato puree) into the pot. Mix all ingredients well and cover with water until the vegetables are completely submerged.

6. Adding the olives: Rinse the olives under cold water to remove excess salt, then add them to the pot. They will add texture and a delicious flavor.

7. Boiling: Let the mixture simmer over low heat, covered, for 25-30 minutes, or until the potatoes and vegetables are tender. Check occasionally, adding water if necessary.

8. Finishing the dish: Once the vegetables are cooked, add the tomato juice and adjust salt to taste. Let it simmer for a few minutes, then remove the pot from heat.

9. Serving: Before serving, add the chopped fresh parsley for an extra touch of freshness. This dish is delicious both warm and cold, making it perfect for a picnic lunch.

Serving suggestions: You can serve the potato and olive dish alongside a fresh green salad or homemade bread. It is also delicious with a serving of Greek yogurt, which will add a creamy and refreshing note.

Possible variations: If you want to experiment, you can add other vegetables such as zucchini or eggplant, or you can replace the olives with cooked chickpeas for a vegetarian version richer in protein.

Nutritional benefits: This dish is rich in fiber and vitamins due to the fresh vegetables, and the potatoes provide healthy carbohydrates essential for energy. The olives bring healthy fatty acids, heart benefits, and parsley is an excellent source of vitamin C.

Calories: A serving of this dish contains approximately 250-300 calories, depending on the amount of oil used and the portion of olives.

Frequently asked questions:

1. Can I use other types of vegetables?
Yes, this recipe is very versatile. You can replace the vegetables with those you have on hand or that you like the most.

2. How can I make the dish spicier?
Add a few slices of chili pepper or a bit of cayenne pepper during cooking for an extra kick.

3. Can I prepare this recipe in advance?
Absolutely! The potato and olive dish keeps well in the refrigerator and its flavors will intensify after a day.

This potato and olive dish is more than just a recipe; it is an invitation to enjoy cooking and savor beautiful moments with loved ones. Whether you prepare it for an everyday dinner or a special occasion, the result will always be delicious!

 Ingredients: 1 kg potatoes, I used white, they are sweeter 2 red peppers 2 bell peppers 2 onions 1 celeriac 1 carrot 100 g black olives 100 ml tomato juice 3 tablespoons parsley 3 tablespoons oil