- 500g potatoes
- 1 onion
- 2 garlic cloves
- 1 tsp cumin seeds
- A large pinch of chilli flakes
- 2 tomatoes
- 1 tsp dried oregano
- 80g black olives
- 1 vegetable stock cube
- 1 tbsp red wine vinegar
- A handful of mint, leaves only
- ½ tbsp olive oil
- Sea salt
- 300ml boiling water
- Freshly ground pepper
- 1.
Chop the potatoes into 2cm chunks. Peel and thickly slice the onion.
- 2.
Set a medium pan over a medium heat for a few mins. When warm, add ½ tbsp olive oil and the potatoes and onion with a good pinch of salt. Fry for 5 mins, stirring regularly, till the onion is slightly softened and some sides of the potato chunks are golden.
- 3.
While the onion and potatoes are cooking, peel and grate the garlic. Roughly chop the tomatoes.
- 4.
After 5 mins, add the garlic, 1 tsp each cumin seeds and oregano and a pinch of chilli flakes to the pan (they're spicy, so use as much or as little as you like). Stir for 1 min. Add the chopped tomatoes and olives. Cook for a further 4 mins, stirring now and then.
- 5.
Add 1 tbsp red wine vinegar and crumble in the stock cube. Pour in 300ml boiling water. Stir well. Pop a lid on the pan and simmer for 10 mins. Pierce a potato chunk with a sharp knife. It should be tender. If not, cook for a little longer till they are.
- 6.
Preheat your grill to its highest setting. Taste the casserole and adjust the seasoning. Add more chilli flakes, to taste, if you like too.
- 7.
Spoon the cooked casserole into a shallow, heatproof dish. Slide under the hot grill for 10 mins till the top is golden and lightly charred.
- 8.
Meanwhile, finely chop the mint leaves. Remove the casserole from under the grill. Spoon into 2 warm bowls and top with the chopped mint leaves to serve.