How to make
Cut the onion in crescents and fry until golden. Add the chopped pepper, mustard and fry for 2 minutes. Add the diced potatoes. Pour on the broth, put in the diced tomatoes and a pinch of sugar.
Add salt, and season with black pepper and bay leaf. Reduce the heat and leave it to stew for about 35 minutes or until the potatoes become ready.
When serving, sprinkle it with finely chopped parsley and dill.
