A simple yet delicious side dish, these Ready to Eat Mini èVita Potatoes sautéed in a pan with baby tomatoes and black olives are perfect with a fish main course!

Ingredients for 4 people
Ready to Eat Mini èVita Potatoes, 450g
Cherry tomatoes, 400g
Black olives, 200g
Garlic, 2 cloves
White wine, to taste
Rosemary, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
Thoroughly wash the baby tomatoes, cut them in half and put them to one side. In a wok or a non-stick pan of about 24 cm in diameter, fry the garlic with plenty of extra virgin olive oil and add the baby tomatoes. Brown them for a few minutes, then add the Ready to Eat Mini èVita Potatoes as well and keep cooking for about 8 minutes over a high heat, stirring frequently.
When there is only a few minutes left, add the black olives as well and, if you like, you can simmer it with a little white wine and finish cooking with the lid off. Once ready, remove the pan from the hob, season with salt and pepper and decorate with a little rosemary broken up by hand.

Image: Canva