Boiled potatoes with cheese, olive and tomato sauce

Name: Boiled potatoes with cheese, olive and tomato sauce
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Maizena cornflour; 2 pinch sugar; 300 g hard cheese; 1 kg potatoes; 1 onions; 2 garlic cloves; 1 bunch flat-leaf parsley; 1 tbsp rapeseed oil; 50 g pitted green olives; 3 tbsp tomato puree; 1 tin chopped tomatoes; salt and pepper to taste

main dish winter family kitchen

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free

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Boiled potatoes can be really simple. With butter or cottage cheese. Fantastic. But accompanied with this cheese, olive and tomato sauce, they're a tasty little feast. The green olives go beautifully with the sauce and give it a slightly acidic kick. All in all, a well-balanced, delicious dish. You can use whatever cheese you like. Try it with one of your favourite hard cheeses and you can't go wrong.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

Skin-on boiled potatoes
1 kg	potato
	water, boiling

Sauce
1 tbsp	rapeseed oil
1	onion, finely chopped
2	garlic cloves, squeezed
50 g	pitted green olives, cut into rings
3 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 400 g)
2 tsp	Maizena cornflour
1 dl	water
300 g	hard cheese, coarsely grated
2 pinch	sugar
	salt and pepper to taste
1 bunch	flat-leaf parsley, finely chopped

How it's done

Skin-on boiled potatoes

Cover the potatoes in boiling water and cook over a medium heat for approx. 25 mins. until soft.

Sauce

Heat the oil in a pan. Sauté the onion, garlic and olives for approx. 3 mins. Add the tomato puree, continue to cook for approx. 1 min. Add the tomatoes, bring to the boil. Reduce the heat, simmer for approx. 3 mins., stirring occasionally. Mix the cornflour with the water, stir in, continue to simmer for approx. 2 mins. Add the cheese, stir until the cheese has melted. Add the sugar, season. Drain the potatoes, plate up with the sauce, garnish with the parsley.

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