Fried potato, tomato and chilli

Fried potato, tomato and chilli

By
From
Turkish Flavours
Serves
2
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
sunflower oil, for shallow-frying
2 potatoes, cut into 1 cm thick strips
6-8 long green chillies
3 tomatoes, peeled and diced
pinch sea salt
crusty bread, to serve

Method

  1. Heat the sunflower oil in a frying pan. Fry the potato strips over high heat for 5–6 minutes, or until golden. Drain the potato on paper towel, then transfer to a serving bowl.
  2. Fry the chillies in the same frying pan until browned, about 5 minutes. Add the chillies to the potato.
  3. Drain off all but about 2 tablespoons of the oil from the pan. Add the diced tomato and salt and cook over medium heat until soft, about 5 minutes. Pour the tomato over the potato and chillies, and season with sea salt.
  4. Serve hot with crusty bread and sweet black tea.

Note

  • This is also delicious cold, with garlic yoghurt.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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