Spanish Potatoes

A tapas recipe for 4 servings
 
INGREDIENTS
2    tablespoons olive oil
1    pound small red potatoes
1    medium onion, halved and sliced
1    green bell pepper, seeded, cut to ¼ inch strips
1    teaspoon chili powder
1    teaspoon Dijon style mustard
1    can (15 ounces) diced tomatoes, drained
1    cup vegetable or chicken broth
      chopped parsley for garnish

METHOD

In a large skillet, heat the olive oil over medium heat and add the sliced onions. Cook for 3 to 4 minutes, stirring, and add the potatoes. Cook for 3 to 4 minutes more.

Add the pepper strips, chili powder and mustard, Mix well and cook for 2 to 3 minutes. Add the tomatoes and broth, reduce the heat, cover and simmer for 20 to 25 minutes until the potatoes are done. Transfer to a warm serving dish, garnish and serve.