Spanish Potatoes Recipe
- 1 1/4 pounds small red potatoes, quartered
- 1 1/2 cups chopped onions
- 1 cup sliced green bell pepper
- 1/2 cup water
- 1 tablespoon olive or canola oil
- 1 teaspoon chicken or vegetable bouillon granules
- 1 cup chopped fresh tomatoes
- 1/2 teaspoon dried oregano
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender.
- Meanwhile, in a small saucepan, combine the onions, green pepper, water, oil and bouillon. bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain potatoes; add onion mixture, tomatoes and oregano. Stir gently to coat.
