Slightly adapted from a recipe of Dina Nikolaou,
a prominent Head Cook and restaurateur
a prominent Head Cook and restaurateur
"Gastronomos" magazine of "KATHIMERINI" newspaper
Ingredients (for 4 people):
1 ½ Kg of medium potatoes, peeled and cut in quarters
2 medium yellow onions, grated
600gr. of ripe tomatoes, grated (or 1 ½ tin of tomatoes concassé)
2/3 tea-cup of olive oil
1 tsp of tomato paste, dissolved in 1 tea-cup of water
½ tsp of sugar
the leaves of 1 small bunch of flat-leaf parsley, finely chopped (or spearmint or dill, depending on the season -each one with different result in taste)
2/3 tea-cup of Kalamata olives, pitted
1 tsp of ground coriander
salt
pepper
Method:
Blanch the olives in boiling water for 2-3 minutes. This helps their taste to be milder and it would not dominate the rest of the flavours.
In a wide pot warm the oil in medium heat and sauté the onion until wilted. Add the tomatoes, the dissolved tomato paste, the sugar, salt, pepper and the coriander. Cook the tomato sauce for a few minutes, until it starts to slightly thicken up.
Then add the potatoes, as much water as needed to cover up to 2/3, semi-cover the pot with the lid and cook for about 20-25 minutes or until the potatoes are tender and most of the liquids are absorbed. ***Avoid to stir the potatoes with a spoon so not to break them up, just shake the pot from time to time. If the liquids evaporate too fast and the potatoes are not ready yet, just add a little bit of warm water.
When the potatoes are ready, add in the pot the olives, shake the pot and continue cooking for another 5-6 minutes. The food should be left in the end with a nice smooth and medium-thick sauce.
Take off the heat, check the seasoning and sprinkle with the herb you prefer just before serving.
1 ½ Kg of medium potatoes, peeled and cut in quarters
2 medium yellow onions, grated
600gr. of ripe tomatoes, grated (or 1 ½ tin of tomatoes concassé)
2/3 tea-cup of olive oil
1 tsp of tomato paste, dissolved in 1 tea-cup of water
½ tsp of sugar
the leaves of 1 small bunch of flat-leaf parsley, finely chopped (or spearmint or dill, depending on the season -each one with different result in taste)
2/3 tea-cup of Kalamata olives, pitted
1 tsp of ground coriander
salt
pepper
Method:
Blanch the olives in boiling water for 2-3 minutes. This helps their taste to be milder and it would not dominate the rest of the flavours.
In a wide pot warm the oil in medium heat and sauté the onion until wilted. Add the tomatoes, the dissolved tomato paste, the sugar, salt, pepper and the coriander. Cook the tomato sauce for a few minutes, until it starts to slightly thicken up.
Then add the potatoes, as much water as needed to cover up to 2/3, semi-cover the pot with the lid and cook for about 20-25 minutes or until the potatoes are tender and most of the liquids are absorbed. ***Avoid to stir the potatoes with a spoon so not to break them up, just shake the pot from time to time. If the liquids evaporate too fast and the potatoes are not ready yet, just add a little bit of warm water.
When the potatoes are ready, add in the pot the olives, shake the pot and continue cooking for another 5-6 minutes. The food should be left in the end with a nice smooth and medium-thick sauce.
Take off the heat, check the seasoning and sprinkle with the herb you prefer just before serving.
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