Created by JostLori on June 2, 2019
Step 1: In a casserole, heat the oil over low heat until fragrant, then add the onion, bell pepper and garlic. Cook, stirring, for 5 minutes. Add the beef and cook, stirring, until browned - about 10 minutes - breaking up any large chunks with a wooden spoon. Drain off any excess fat.
Step 2: Add the sherry, tomatoes, salt, Worcestershire and Tabasco. Stir and cook, uncovered, over medium heat for 10-15 minutes.
Step 3: Meanwhile, heat the oil in a small skillet over medium-high heat then fry the chopped potato until golden, about 8-10 minutes.
Step 4: Add the potato, raisins and olives to the meat. Adjust the seasonings if needed and continue cooking until most of the liquid is absorbed - about 10-15 minutes. Check frequently so it doesn't scorch.
Step 5: Transfer the Picadillo to a large bowl or platter, then place the chopped egg in the center. Outline the border with the peas, and sprinkle the entire dish with the red bell pepper.