2 tablespoons olive oil
1 large red onion, thinly sliced
2 garlic cloves. finely chopped
1 teaspoon smoked paprika
4-2 teaspoon crushed dried red chillies, to taste
1 red pepper, cored, deseeded and diced
1 yellow pepper, cored, deseeded and diced
400 g (13 oz) can chopped tomatoes
300 ml (½ pint) vegetable stock
2-3 thyme sprigs
50 g (2 oz) pitted dry olives
625 g (14 lb) baking potatoes, cut into 2.5 cm (1 inch) chunks
salt and pepper


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes or until just beginning to turn golden.
2.Stir in the garlic, paprika, chillies and peppers and cook for 2 minutes. Mix in the tomatoes, stock, thyme, olives and some salt and pepper, then bring to the boil.
3.Add the potatoes to the slow cooker pot, pour over the hot tomato mixture, cover with the lid and cook on high for 4-5 hours or until the potatoes are tender.
4.Serve with warm crusty bread and a dressed green salad, if liked.
5.FOR SPANISH SWEET POTATOES, make up the recipe as above, using sweet potatoes instead of baking potatoes and omitting the olives.
6.Cook on high for 3-4 hours and serve in bowls topped with spoonfuls of Greek yogurt and torn coriander leaves.

Leave a Reply

Your email address will not be published.