Vegetables: Spicy Potatoes Cheese by Recipe Cottage

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	Spicy Potatoes Cheese

		Potatoes in a Spicy Sauce with Cheese 750 grams small new potatoes, scrubbed (1 1/2lb) 1 tablespoon polyunsaturated oil 1 onion, chopped 2 green peppers, de-seeded and chopped 1 tablespoon fennel seeds 1 teaspoon cumin seeds pinch dried oregano 625 grams canned chopped tomatoes, (22oz) 100 grams mozzarella cheese, sliced (3 1/2oz) salt and pepper to taste Cook the potatoes in boiling water for 10-15 minutes or tender. Drain and place in a greased ovenproof dish. Heat the oil in a large saucepan, add the onion and green peppers, and cook over a moderate heat for 10 minutes, stirring occasionally. Add the fennel, cumin and oregano, and cook for a further 2 minutes . Add the tomatoes, season with pepper and simmer for 15 minutes or until slightly thickened. Meanwhile, preheat the oven to Gas Mark 4/180C/350F. Pour the tomato mixture over the potatoes and bake for 25 minutes. Remove from the oven and top with the cheese. Bake for a further 15-20 minutes or until golden. Serve with a plain green vegetable, such as broccoli, or a mixed salad.