| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Spanish |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Ham; cut into 1/2" cubes |
| 2 |
|
Onions; peeled and thinly sliced |
| 1 |
|
Green bell pepper; cut in thin strips |
| 1 |
|
Red bell pepper; cut in thin strips |
| 5 |
|
Cloves garlic; peeled and minced |
| 1 1/2 |
ts |
Salt |
|
|
Ground pepper |
| 2 |
c |
Tomatoes; seeded and cut into 1 inch cubes |
| 2 |
c |
Zucchini; cut into 1/2" cubes |
| 1/4 |
ts |
Paprika |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried thyme |
| 6 |
c |
Potatoes; peeled and cut into 1/2" cubes |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
Saute the ham for 5 minutes. Transfer to a bowl. In 1 teaspoon olive oil
saute onions, peppers, and garlic for 5 minutes over medium heat, being
careful not to burn them. Sprinkle with 1 teaspoon salt and freshly ground
pepper. Cover and simmer 10 minutes. Add the tomatoes and zucchini with the
paprika and herbs and cook the mixture for 15 minutes, uncovered, stirring
occasionally. Stir in ham and cook for another 5 minutes. In a saucepan,
cover the potatoes with cold salted water and bring to a boil. Turn off the
heat, drain, and divide the potatoes into 2 batches. Heat 1 tablespoon of
oil in each of two nonstick skillets. Saute the potatoes over medium high
heat for 10 minutes, until lightly browned on all sides, stirring
occasionally. Sprinklw with 1/2 teaspoon salt and freshly ground pepper;
cover the skillet, lower the heat, and cook for 5 minutes. Uncover, raise
the heat, and stir-fry the potatoes for another 2 to 3 minutes, or until
golden brown. Reheat the vegetables and serve with the roasted potatoes.
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 17, 1998
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