Mediterranean potatoes

 

 Mediterranean potatoes

2 servings:
1,5lb potatoes
1 zucchini
4 tomatoes
2 garlic cloves
5 black pepper corns
1 bay leaf
2 1/2 cup broth
1 small onion
1 heaped T tomato paste
10 olives, any kind you like
1T olive oil
1/2-1t chili flakes
1/2t sugar
1T balsamic vinegar
1 handful fresh basil
salt, pepper

Peel potatoes and garlic cloves. Dice potatoes

 

Bring broth along with the bay leave and the pepper corns to the boil. Add potatoes and cook ca. 17 minutes. Drain potatoes but make sure to collect the liquid.
Dice onion, zucchini and tomatoes. Cut the olives in rings.

 

Heat the oil in a pan and fray the onion dices on medium heat. Add tomato paste and the zucchini dices. Cook for 5 minutes, stirring occasionally .
Add tomatoes and about half of the cooking liquid together with sugar and chili flakes. Cover and bring to the boil, then turn down the heat and let simmer for 5 minutes.

Add potatoes. Mix well.

 

Turn up the heat and let liquid reduce. Add the vinegar and sprinkle with basil. Season to taste with salt and pepper. Serve!