Peperoni e patate alla calabrese
Ingredients
- 3 unit sweet peppers yellow and red
- 2 red onions
- 2 potatoes
- salt
- olive oil
- black pepper
Instructions
- All vegetables should be cut into roughly the same shape—wedges or strips.Peel the potatoes, rinse them under running water, cut them into wedges, and place them in a pan with hot olive oil (photo 1). Let the potatoes fry lightly.
- Meanwhile, wash the sweet peppers, remove the stems and seeds, and cut away the white inner parts. Slice the peppers into strips about 1 cm thick (photo 2). Add them to the pan with the potatoes (photo 3). Stir, cover with a lid, and cook for about 20 minutes.
- Peel the red onion and slice it lengthwise (photo 4). Add it about 15 minutes before the dish is fully cooked (photo 5).Season with salt only at the very end of cooking. Serve hot (photo 6).
Notes
This dish keeps very well in the fridge for several days.