Ingredients:
4 medium potatoes, peeled and cut into 1 inch cubes
1/2 cup milk ( approx)
salt
black pepper
1 1/2 tablespoons olive oil
1 large onions, cut into thin wedges
1 small green sweet peppers, deseeded and cut into thin strips
1 large garlic cloves, crushed
2 small tomatoes, cut into 1/2-inch wedges
2 ounces pimento stuffed olives, sliced
1 strip orange rind
1 teaspoon dried basil or 1 tablespoon fresh basil
3/4 cup dry white wine
2 tablespoons freshly chopped parsley
Directions:
Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
Drain well then mash with a potato masher or fork until smooth.
Add the milk, season with salt and pepper and beat well. Cover and keep warm.
Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and saute for 5 minutes.
Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
Remove the orange peel and adjust the seasoning.
To serve – place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.