We did this dish first on the ASDA £1 challenge, and liked it so much I decided to half it and add it to the 2 people £1 menu. I also had enough ingredients to make a Greek salad and some home made tzatziki.
Toast or Porridge
Potatoes Yiachni with Greek salad and tzatziki
(Adapted from Jamie Oliver)
Makes 2 Servings
A small onion’s size of sliced pack onion
2 Cloves of garlic
250g baby potatoes
1 Tin of tomatoes
Handful of olives (opional)
4 tablespoons of olive oil, plus extra to serve
1 teaspoon dried oregano, plus extra to serve
3 fresh bay leaves
1 tablespoon tomato purée
Peel and finely slice the garlic and quarter the potatoes.
Heat the oil in a large saucepan over a medium heat and sauté the onion, oregano and garlic for 4 to 5 minutes, or until softened. Season generously.
Add the potatoes, tomatoes, bay leaves and tomato purée to the pan and stir well. Add enough water to just cover the mixture and then simmer, covered, over a low heat for 20 to 30 minutes.
Remove the lid, add the olives and continue to cook, stirring occasionally, for 10 minutes, or until the sauce has thickened and the potatoes are tender.
Serve hot with a slab of feta and a sprinkling of oregano and a drizzle of oil.
serve with Tzatziki and a Greek salad.
3 tablespoons Greek yoghurt
2 crushed garlic cloves
1/4 tablespoon olive oil
Few drops of lemon juice
Handful of fresh mint leaves from the garden, finely chopped
Pinch of salt and pepper
Cut the cucumber in half and scoop out the seeds and discard.
Grate the cucumber and pat the excess water off with a paper towel, then mix into the yogurt with the rest of the Ingredients.
Season to taste.
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