Potato and Green Olive Stew |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 pound cracked green olives | 1 tablespoon fresh lemon juice | 1/3 cup olive oil |
| 2 cups finely chopped onions | 3 pounds small red-skinned new potatoes, peeled if desired, cut into 1/3-inch-thick slices | 1-1/4 teaspoons Hungarian sweet paprika |
| 1 teaspoon ground black pepper | 1/8 teaspoon cayenne pepper | 1-1/2 cups water |
| 3/4 pound plum tomatoes, halved, seeded, diced | lemon wedges | |
| 1 | Combine olives and lemon juice in medium bowl. Let marinate at least 3 hours at room temperature, tossing occasionally. |
| 2 | Heat oil in heavy large pot over medium heat. Add onions and saute 5 minutes. Add potatoes, paprika, black pepper, cayenne pepper, and olives with lemon juice; stir to blend. Add 1-1/2 cups water and bring to boil. Cover, reduce heat to medium-low, and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Mix in tomatoes. Simmer uncovered until flavors blend, about 10 minutes longer. Season stew with salt. Transfer to bowl. Garnish with lemon wedges. |