Moroccan potato casserole

for 6 people:

1.5 kg Roseval new potatoes (or other red potatoes)

2 tomatoes

2 onions

2 cloves of garlic

1 bay leaf

a pinch of cumin

1/4 teaspoon ground ginger

1/4 teaspoon chili/cayenne pepper or saffron

coriander  (cilantro) or flat parsley

200g purple olives (roughly crushed)

salt and pepper

4 dessertspoons olive oil

1.       Use a large thick-bottomed saucepan or casserole (eg: le creuset). Peel the potatoes, onions and garlic. Cut potatoes into quarters and finely chop onions. Peel and deseed tomatoes and chop the remaining flesh (I don’t always bother to do this).

2.       Heat the oil. Add half the onions and leave to soften for a few minutes. Add tomatoes, garlic (chopped), cumin, salt, pepper, ginger and bay leaf. Mix well and add 2 cups of water. Bring to the boil.

3.       Add potatoes, the rest of the onion, chopped parsley or coriander (cilantro) and the crushed olives. Leave to simmer gently for about 30 mins or until the potatoes are cooked.

Although this recipe states that it is for 6 people we find that just 2 hungry people can demolish the whole lot in no time at all

Traveller