Potatoes in a spicy sauce with cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Small new potatoes; scrubbed (1 1/2lb) |
| 1 | tablespoon | Polyunsaturated oil |
| 1 | Onion; chopped | |
| 2 | Green peppers; de-seeded and | |
| ; chopped | ||
| 1 | tablespoon | Fennel seeds |
| 1 | teaspoon | Cumin seeds |
| A pinch of dried oregano | ||
| 627 | grams | Canned chopped tomatoes; (22oz) |
| 100 | grams | Mozzarella cheese; sliced (3 1/2oz) |
| Salt and pepper to taste | ||
Directions
Cook the potatoes in boiling water for 10-15 minutes or tender.
Drain and place in a greased ovenproof dish .
Heat the oil in a large saucepan, add the onion and green peppers, and cook over a moderate heat for 10 minutes, stirring occasionally.
Add the fennel, cumin and oregano, and cook for a further 2 minutes .
Add the tomatoes, season with pepper and simmer for 15 minutes or until slightly thickened.
Meanwhile,preheat the oven to Gas Mark 4/180 =F8C/350 =F8F. Pour the tomato mixture over the potatoes and bake for 25 minutes.
Remove from the oven and top with the cheese. Bake for a further 15-20 minutes or until golden.
Serve with a plain green vegetable, such as broccoli, or a mixed salad.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #4 by Alan Hewitt <alan@...> on Feb 3, 1999