Ingredients:
2 lbs russet potatoes
1 large Spanish onions
1 green bell peppers
5 tablespoons extra virgin olive oil
2 teaspoons salt
2 teaspoons pepper
Directions:
Roughly chop onion into wide pieces – I like inch wide slices, cut into about sixths.
Chop pepper into similar size pieces, discarding stem and seeds.
Heat about three tablespoons oil in large frying pan (preferably cast iron) over medium-high heat.
Add onions, cook until golden and slightly transparent, about three minutes.
Add peppers, cook until tender, about an additional two or three minutes.
Peel and cube potatoes; I like them about 3/4″ square. Add them and additional tablespoon or two of oil to frying pan.
Add salt and pepper (preferably freshly ground) to taste.
Cook, stirring frequently and then patting back down, until tender and cooked through and slightly golden brown, about 8 minutes.
Stir one more time, and pat down to maximize surface area in contact with frying pan. Increase heat to high, and cook WITHOUT stirring to get a great crust, about an additional 5-8 minutes.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.