* 1 kg of new potatoes
* 2 onions
* 200 g peeled tomatoes (canned)
* 100 g olives
* 3 cloves garlic
* salt and pepper
* rosemary
* green parsley
Peel the potatoes with a wire sponge, under a stream of cold water. Fry lightly, just enough to brown a little, in a cauldron, in very hot oil. Remove on an absorbent towel and keep warm.
Finely chopped onion, cook in a few tablespoons of olive oil. Add the finely chopped tomatoes or blender, then the olives.
Bring to a boil, add the potatoes, add a glass of water and simmer until the liquid drops and the sauce reaches the desired consistency. During cooking, season the salt and pepper to taste and season with rosemary.
At the end, add finely chopped greens and crushed garlic.
Serve hot.
