Greek peas with tomato and dill

Method
Prep:5min  ›  Cook:40min  ›  Ready in:45min 

1. In a large saucepan, sauté the onions in olive oil over medium heat. Do not brown.
2. Once onions are soft, add peas and stir to coat with oil. Increase heat to high and cook for five minutes. Add tomatoes, potato, dill, water, salt and pepper. Stir thoroughly to combine. Bring to the boil, then lower heat. Cook partially covered for approximately 30 minutes, until peas and potato are soft. Ensure that any remaining water has evaporated before serving (remove lid during last 5 minutes of simmering if necessary).
3. Serve a large plate of peas with crusty bread, and slices of feta if desired.

Note:

In Greece this is a classic dish known as Arakas Latheros, which literally translates to "oiled peas". One of the lathera dishes, these "oil foods" feature olive oil as the main source of fat. However, I've made this dish much lighter than the traditional version by using far less olive oil and more tomato to compensate.

Want even more sauce?

Though this isn't meant to be a 'saucy' dish, if you want it to be so, simply add the entire tin of tomatoes. And, of course, use fresh chopped tomatoes if desired.