Recipe - Potatoes And Onions Thai Style

One fourth cup Olive oil
1 Onion, thinly cut or sliced up
12 small New potatoes, cut in quarter
2 tablespoon Water
2 tablespoon Capers (optional)
12 Black or green olives,
... coarsely chopped
3 tablespoon Sugar
3 tablespoon Red wine vinegar

In a large skilet over high heat, heat oil and saute onion for 2 minutes.
Add potatoes, water, capers, and olives. Cover, lower heat to medium and
cook, stirring occasionally, until potatoes are barely soft, about 7
minutes. Remove cover and cook until all liquid evaporates. Dissolve sugar
in vinegar and pour over potatoes. Serve warm or chilled.

Flavor is enhanced is the dish is refrigerated for a couple of days.

223 cal, 11g fat, 0 chol per serving

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini