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Lebanese Stirfry

What you need: 

3 med potatoes (Yukon golds or blue are best)
1 med onion or same amt green onion
2 med or 1 large tomato
lemon juice
olive oil
vegan pita bread

What you do: 

Put pitas in oven and turn on to 250 degrees F to warm them for a few minutes.
In cast iron or other heavy skillet, heat enough olive oil to just cover the bottom. Dice potatoes fairly small, 1/4 inch Begin sautéing potatoes. Do not stir much, allow to brown on a side, then turn over until have all sides browned While potatoes cook, chop onion. Turn potatoes over and add onion. While onion cooks, chop tomato(s). When potatoes are almost done and onion is translucent, add tomatoes, 1-2 tablespoons lemon juice, 1-2 teaspoon salt, 1 teaspoon pepper, 1/4 teaspoon cayenne or to taste. Stir and cover to heat through.
Taste and adjust seasoning.
Serve and eat with pita (no cutlery required).
May add chopped fresh garlic or garlic powder with onion if you wish.

Preparation Time: 
15 min
Cooking Time: 


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