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Greek Potato Stew with Olives and Feta Cheese

marcheva14marcheva14
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Nadia Galinova
Translated by
Nadia Galinova
Greek Potato Stew with Olives and Feta Cheese
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Preparation
10 min.
Cooking
30 min.
Тotal
40 min.
Servings
2
"Not only vegetarians will be tempted by this fragrant stew"

Ingredients

  • red potatoes - 2.2 lb (1 kg)
  • olive oil - for cooking
  • pressed garlic - 2 cloves
  • pitted olives - 5.3 oz (150 g) Kalamata
  • tomatoes - 1 1/5 cups (300 ml) thick sauce from a bottle
  • dried oregano - 1 tsp.
  • salt - 1 tsp.
  • black pepper - by taste
  • feta cheese - crumbled
  • parsley - finely chopped
measures

How to make

The red potatoes are cleaned and cut into larger cubes - about 1.6″ (4 cm).

Pour the olive oil into a thick-bottomed pot and place it on medium heat. Add the diced potatoes, stir, add the pressed garlic, olives and cook for about 3-4 minutes, while stirring occasionally.

Sprinkle with oregano and add the tomatoes (canned tomatoes can be used, if they are diced, they need to be blended), stir. Leave the dish to simmer on medium heat for about 30 minutes.

If necessary, add 2/5 cup (100 ml) of vegetable broth. Season with salt and black pepper.

The stew is served into bowls, sprinkled with crumbled feta cheese and chopped parsley.

The Greek potato stew with olives and feta cheese is ready.

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