Greek green pea and potato stew

Finely chop the onion and cook it in a pot with plenty of olive oil until soft and golden.

Peel and dice the potatoes into medium pieces so they do not melt into the sauce; dice the carrots to about pea size. Grate the tomatoes on a box grater.

Add the grated garlic and warm a few seconds until fragrant. Add the carrots and potatoes, season with salt and pepper, add the tomato and cook a few seconds.

Add the frozen peas, season with salt and pepper, and rinse the tomato bowl into the pot with a cup or two of water.

Bring to a boil, reduce to medium, cover and cook slowly 25 to 30 minutes, until the sauce thickens and the potatoes are fork tender.

Stir in the chopped dill and dried mint; taste for salt and pepper and add a little water if dry so some sauce remains.

Rest a few minutes before serving; serve as is or with feta, olives and toasted bread. When reheating, add a little broth or water.

Variation: for a lemony version leave out the tomatoes, add about a quarter cup of lemon juice and use five or six scallions instead of the onion; artichokes also work.