1/2 cup Ham, cut into 1/2" cubes
2 Onions, peeled and thinly sliced
1 Green bell pepper, cut in thin strips
1 Red bell pepper, cut in thin strips
5 Cloves garlic, peeled and minced
1 1/2 tsp Salt
Ground pepper
2 cup Tomatoes, seeded and cut into 1 inch cubes
2 cup Zucchini, cut into 1/2" cubes
1/4 tsp Paprika
1/2 tsp Dried oregano
1/4 tsp Dried thyme
6 cup Potatoes, peeled and cut into 1/2" cubes
2 tbsp Olive oil
1 tsp Olive oil
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Saute the ham for 5 minutes. Transfer to a bowl. In 1 teaspoon olive oil saute onions, peppers, and garlic for 5 minutes over medium heat, being careful not to burn them. Sprinkle with 1 teaspoon salt and freshly ground pepper. Cover and simmer 10 minutes. Add the tomatoes and zucchini with the paprika and herbs and cook the mixture for 15 minutes, uncovered, stirring occasionally. Stir in ham and cook for another 5 minutes. In a saucepan, cover the potatoes with cold salted water and bring to a boil. Turn off the heat, drain, and divide the potatoes into 2 batches. Heat 1 tablespoon of oil in each of two nonstick skillets. Saute the potatoes over medium high heat for 10 minutes, until lightly browned on all sides, stirring occasionally. Sprinklw with 1/2 teaspoon salt and freshly ground pepper; cover the skillet, lower the heat, and cook for 5 minutes. Uncover, raise the heat, and stir-fry the potatoes for another 2 to 3 minutes, or until golden brown. Reheat the vegetables and serve with the roasted potatoes. |
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