Friggione with Tomatoes, Potatoes & Peppers
You say potato, we say potato. You say tomato, we say tomato. You say peppers, we say friggione. Combine these three ingredients for one great Italian dish. It's the perfect complement to chicken, steak or fish. One bite and it's definitely amore.
At a glance
5 medium sized potatoes, chopped into small cubes 1 can (1 lb.) tomatoes seasoned with basil garlic, & oregano 2 large onions, sliced 2 red peppers and/or green peppers, chopped 1/4 cup olive oil 2 tbsp. chopped parsley 1 1/2 tsp. salt 1 tsp. sugar Fresh ground black pepper
Heat oil in large frypan. Add onions, peppers and potatoes to the hot oil and cover and cook over a low to moderate heat for 20 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Add the can of tomatoes and the juice. Cook uncovered for an additional 15-30 minutes until the mixture darkens in color and there is only a small amount of liquid left around the potatoes. Season to taste and sprinkle with the chopped parsley.
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