Heat the olive oil in a large, heavy-based frying pan. Add the potatoes and onion and cook,
stirring frequently, for 4-5 minutes or until the onions are soft and translucent.
Add the pepper strips, chilli powder and mustard to the pan and cook for 2-3 minutes.
Stir the sieved tomatoes and vegetable stock into the pan and bring to the boil. Reduce the heat
and simmer for 25 minutes or until the potatoes are tender. Season to taste with salt and
Transfer the potatoes to a warmed serving dish. Sprinkle the chopped parsley over the top and
serve immediately. Alternatively, set the potatoes aside to cool completely and serve at room