4 med. all-purpose potatoes (about 1 1/2 lbs.), pared and sliced 1/4 inch thick
1 tbsp. olive oil (extra virgin)
1 c. red onion, sliced thin
1 lg. shallot, cut into rings
1 clove garlic, minced
1/4 tsp. salt
2 tsp. red wine vinegar
Lg. pinch of crushed hot red pepper flakes
1/4 c. pitted and chopped black Mediterranean olives (15 olives)
2 tsp. drained capers

Combine olive oil, red onion, shallot, and garlic in a 2 quart microwave-safe casserole with a lid. Microwave, covered, on high power just until wilted, about 2 minutes. Stir potatoes and salt into the onion mixture. Cover and microwave on high power for 8-10 minutes until potatoes are about done. Stir in vinegar and pepper flakes. Mix in olives and capers or sprinkle on top of potatoes. Cover with a lid and let stand 3 minutes. Taste and adjust seasonings to taste. Serve hot. Serves 4.