This is an absolute family favourite throughout the country, especially in households with young kids. It’s healthy, potato-based, vegetarian, cheap and very easy to make.
As with all other foods we Greeks label “ladera” i.e. cooked with plenty of olive oil
INGREDIENTS
1 kilo potatoes, peeled
1 onion, finely chopped
1 garlic clove, crushed or sliced very thinly
2 carrots, peeled and thinly sliced
2 tomatoes, grated or ½ cup tomato juice
1/3 bunch chopped parsley leaves
1/3 cup olive oil
salt, pepper
There is really not very much to this dish. You can use the same technique to cook many different things.
If your kids detest anything green coloured you can skip the parsley or add it to the adults’ plates just before you serve.
Serves 4 generousl
METHOD
- Heat the olive oil in a thick based pan
- Add the chopped onions and saute for three minutes, till softer.
- Add the crushed garlic and give everything a whirr.
- Add the carrot and stir a couple of times.
- Add the tomatoes, add a pinch of sugar if you want. This is a trick Greek cooks use to take out the sourness of the tomato. I am not sure that there is such a thing but I don’t think Greek recipes taste quite right unless I do it. Of course this could be just in my head.
- Bring the tomatoes to a boil and let simmer for a few minutes.
- Quarter the peeled potatoes and add them to the mix. Cover with water – just about. Bring to a boil, lower the heat and let simmer until most of the water expires and the food is left with a thick sauce. Meanwhile stir every 7-10 minutes to make sure the food is cooked evenly.
- Salt and pepper to taste.
- Just before you take the food off the stove add the chopped parsley and give everything a stir.