(Pan-fried peppers, onions and tomatoes - Our recipe)

12 young fresh little onions
2 little leeks
2 red peppers
2 yellow peppers
4 medium potatoes
400 g (14 oz) puréed tomatoes
2 tablespoons dried chives
2 teaspoons dried tarragon
Half a glass of white wine
8 tablespoons extra virgin olive oil
Fresh basil
Fresh thyme, if you like
Salt

Time:
preparation: 30 minutes
cooking: about 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Clean onions and leeks and chop them finely. Remove seeds from peppers, wash and cut into strips. Peel potatoes, clean with absorbent kitchen paper and cube them. Put all the vegetables in a saucepan together with wine, 2 glasses of water, puréed tomatoes, tarragon, chives and fresh thyme (only if you like it). Season to taste with salt and cook over a gentle flame, half-covered, stirring now and then. Keep on cooking until vegetables are tender; add other warm water if necessary. Meanwhile wash basil and pat dry with absorbent kitchen paper. When cooking is finished, remove the saucepan from the gas and add basil, chopped, and olive oil and stir.
Serve hot or warm.