Potatoes and peppers (Patate e peperoni, region Calabria)

Ingredients (4/6 servings)

potatoes – 800 g (choose a variety which is suitable to be fried)

red peppers – 300 g

yellow peppers – 300g

extra virgin olive oil

Optional:

rosemary or black olives or red onions (to be placed in the pan together with peppers and potatoes)

Preparation

Wash the peppers, cut then into half, remove the stalk, the seeds and pith inside, rinse to remove any remaining seeds and dry them in a clean cloth or kitchen paper. Cut the peppers in thin strips about 1 cm/1 ½ cm thick and place them in a bowl.

Peel the potatoes and cut them into thin slices (about 1 cm thick). If the potatoes are big, cut the slices in half, so that they do not take too long to cook.

Heat some olive oil in a pan, add the potatoes, the red peppers and the yellow ones. Cook them over medium-high heat, often turn the vegetables with a spatula, but be careful not to crumble the potatoes. When the vegetables are almost cooked season with salt. Cook until peppers and potatoes get nicely brown on both sides (20-30 minutes).