• Sylvia

Potatoes and Peppers

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Potatoes and Peppers. P&P. My favourite in-a-pinch meal. It’s veggie-dense and super simple.


Lately, I’ve been trying really hard to get back into eating my version of a semi-vegan diet. Strictly veg, no milk or eggs. Buuuut, the occasion pat of butter is just too irresistible to pass up. That said, I’m trying my best but I’ve had a few cheat days since declaring I’d go back to vegetables. So this recipe is exactly the right amount of health without compromising on comfort.


I bought some sweet mini peppers the other day and used half for some vegan nachos, leaving the other six peppers alone and willing to be transformed into a tasty dinner.


My Nonna has been making variations of potatoes and peppers for years and it just gets better and better ever time.


Add some chunks of zucchini and eggplant and you’ve got a more veggie-rich dish. Or slice up some sausage and it's a carnivore's dream.


Feel like amping up the carbs or don’t know what to do with the leftovers? Toss it together with some pasta and sprinkle some grated Pecorino Romano on top.


Eat it as a main course, a side dish or load the potato and peppers between a soft ciabatta bun and I guarantee that you will fall in love.


And how can you not be enamoured with this dish. After all, it's essentially the Italian equivalent of a hash but slightly more multi-purpose!


BTW, adding the potatoes before the peppers ensures that nothing will burn and that things will cook evenly. If you find that the potatoes are still hard after ten minutes of frying, cover the pan with a lid and give them a bit of a sauna steam.



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Potatoes and Peppers

*Makes 2 servings*



INGREDIENTS

  • 1 tablespoon olive oil

  • 1/2 onion, thinly sliced

  • 2 medium potatoes, cut into chunks

  • 6 sweet bell peppers, julienned

  • 1 teaspoon oregano

  • 1 teaspoon rosemary

  • ½ teaspoon chilli flakes

  • 1 teaspoon salt, grain mustard

  • Drizzle of balsamic glaze



METHOD

1. In a large pan, heat the olive oil over medium high heat and sauté the onions for several minutes.

2. Add the potatoes and fry for 10 minutes, flipping halfway through.

3. Stir in the peppers and continue to fry the veggies until the peppers have softened.

4. Add the spices and mustard and stir.

5. Drizzle balsamic glaze over the veggies once they are cooked. Serve with a nice hunk of fresh ciabatta bread.


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