Ingredients (Serves 4)
Preparation
Peel the potatoes, cut them into slices and blanch them in salted water, bringing them halfway through cooking. Cut the peppers into chunks and sauté them in a pan with 2 tablespoons of oil. Take the peppers, throw away the oil and add new oil again in the pan, cooking the chopped tomatoes. When the vegetation water of the tomatoes has dried, put the peppers back in the pan and add the potatoes, cooking without a lid. Season with salt and switch of the heat. Serve lukewarm.
