Spanish Spuds… or a main course if you want.

I got the Hairy Motorcyclist’s dieting recipe book last year (hints a plenty).

This recipe is based on one of their low calorie dishes but I’ve tweaked it, as the original was a bit dry. Now it’s a great way of enjoying spuds that’s a bit different without compromising on flavour. Their original recipe was with chicken but as my son is now a confirmed veggie, I usually use this version and serve it with a salad or a Tortilla Omelette.

Ingredients

Baby Salad potatoes… the waxy kind… I use half a 500 gramme bag in a big oven dish but you can change the quantity to suit yourself.

Large Red and White Onion

Bulb of Garlic

Tomatoes… a tray of cherry tomatoes is sublime but the same quantity of larger ones diced is fine.

Mushrooms

Green and Yellow Pepper

Olive Oil

Tomato Paste

Dried Oregano

Smoke Paprika

Salt and Pepper

Chilli Powder… if you like it a bit spicy but be careful, the smoked paprika can have some kick already.

Method

Preheat an oven to 200 degrees.

When it is hot, pour a good glug of olive oil into a large roasting dish and put the dish in the oven to heat the oil.

Boil the potatoes until they are almost cooked through… I know it’s difficult to tell but there should be a little give if you stab one with a skewer. Drain in a colander and set them aside to cool for a few minutes.

Slice the onions lengthways into eighths.

Break open the bulb of garlic with a hefty wallop and separate the cloves… leave the peel on them.

Make sure there are no stems or leaves on the cherry tomatoes and if you’re using big toms, chop them into chunks… this is not a fine dining dish, it’s all about texture and flavour

Slice the spuds lengthways into quarters.

Take the oven dish out… the oil will be hot so be careful.

Add the spuds, tomatoes, onions and garlic to the oil and sprinkle a teaspoon of oregano and a teaspoon of smoked paprika over the mix. Add a pinch of sea salt and some black pepper (I use coarse sea salt as it gives a lovely surprise crunch). You can add chilli powder too if you are so inclined. Give the dish a shake or stir it up to make sure the seasoning covers everything, then put it back in the oven.

Set your timer for twenty minutes and then slice up half a dozen mushrooms and the peppers. Again, you’re looking for chunks here and check out the pepper hack here.

Mix a couple of squirts of tomato paste with some boiling water.

After twenty minutes, take out the dish and give the mix another good stir, then add the mushrooms and peppers and mix them through. Drizzle the tomato mix over everything. Put the dish back into the oven cook for another 20 minutes. Keep an eye on it so nothing starts to burn. The roasting will release the juices from the peppers, tomatoes and mushrooms and the spuds will soak up the flavours.

When the peppers are starting to char a little, remove the dish. Using a big spoon, ladle the cooking juices over everything and finish off in the oven for another five to ten minutes or so.

The onions will have caramelised, the garlic will have turned into toffee which you can suck from the peel, the spuds will taste of heaven and the whole dish is a colourful as a colourful thing…

Enjoy.

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