Young Potatoes with Filling

Ingredients

• 800 g small early potatoes
• Salt
• 1 tsp cumin seeds
• 400 g Tomatoes
• 1 small red onion
• 4 Garlic cloves
• 100 g red bell pepper
• 100 g yellow bell pepper
• 4 tbsp olive oil
• 4 tbsp parsley
• 1 Lime (juice)
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the early potatoes thoroughly and boil them in salted water with cumin seeds for 20-25 minutes until tender. Score the tomatoes crosswise, blanch in boiling water, peel, halve, remove seeds and dice. Peel and finely dice the onion and garlic cloves. Wash the bell peppers, halve, remove seeds and skins, and finely dice the flesh. Heat olive oil in a small pan, sauté onions with garlic until translucent. Add pepper cubes and tomatoes, simmer on low heat for 5-10 minutes to reduce. Chop parsley finely. Season the salsa with lime juice, salt and pepper.

2. 2.

   Drain the potatoes, trim ends on both sides, hollow out the center slightly and fill them with the salsa. Sprinkle with chopped parsley before serving.