Ingredients
5 tablespoons olive oil
3 large spanish onions, thinly sliced
5 garlic cloves, thickly sliced
3 red capsicums (peppers), halved, seeded and roughly chopped
4 bay leaves, preferably fresh
1kg firm, waxy potatoes, such as Cyprus or Nicola, well washed and brushed
sea salt and freshly ground black pepper


Method
Set a large deep frying pan or saucepan over a medium heat and add the olive oil. When the oil is hot, add the onion and a pinch of salt. Cook the onion slowly, turning down the heat if necessary, for about 20-30 minutes, stirring occasionally, until golden and sweet in smell and taste. Now add the garlic, capsicum and bay leaves and cook for 15 more minutes to release their flavour.

Meanwhile, cut the potatoes in half lengthways and each half in two or three wedges, depending on the size of the potato. Salt them lightly and leave for about 5 minutes. When the capsicum has softened, add the potatoes. Let everything simmer slowly and gently stir the potatoes occasionally until they are tender. If things start to stick to the pan, add a little water to the pan (1 or 2 tablespoons) and stir to clear the bottom of the pan, then place a lid on the pan for the remaining cooking time (but remove the lid to stir often).