How to make
Peel the potatoes, cut them into chunks and place them to be scalded (but not fully) in salted water. Remove and drain them. In another large pot, heat 3 1/3 tbsp (50 ml) oil, fry the onion with the garlic, add the olives.
After a while, add the can of tomatoes. Once boiling, top with hot broth and add the potatoes and peas. Simmer until the potatoes are soft, add salt and the other spices. Finally thicken the sauce with 1-2 tablespoons of flour, mixed into cold water.
Stir for 2 minutes and remove from the heat. Distribute the meal into clay bowls and put them in a moderately pre-heated oven for 10 minutes. Serve with a little chopped fresh parsley or dill.
