680g nicola potatoes, peeled and quartered
2 onions, halved and sliced
4 tbsons olive oil
6 cloves garlic, crushed with a little salt
1 tspn cumin seeds
1 tbspn wine vinegar
1 tspn sugar
2 tbspns black olives
4 Flavorite tomatoes, skinned and roughly chopped
1/2 tspn roasted paprika
1/2 tspn cayenne
2 tspns dried oregano
1 tbspn fresh parsley chopped
2 tbspns hazelnuts, chopped
Preheat oven to 200C. In a shallow pan, fry the potatoes and onions in the oil until they take on a little colour.
Stir in the garlic and cumin seeds and continue to cook for 2-3 minutes. Stir in the vinegar, sugar and olives. Add the tomatoes and paprika, cayenne, oregano and parsley.
Season with salt to taste. Spoon the mixture into a shallow oven proof dish and spread it out evenly. Sprinkle with the chopped hazlenuts and place in the oven for about 30 mins or until the potatoes are tender and most of the liquid has been absorbed.
Serve hot or cold with yoghurt.