Italian cuisine · Vegetable Dishes

Patate alla Contadina

Potato slices braised in a pan with bell peppers, onions and tomatoes, seasoned with oregano.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 2 red bell peppers
• 2 onions
• 400 g ripe tomatoes
• 2 garlic cloves
• 1 tbsp oregano
• 100 g black olives
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 5 mm thick slices, cut the peppers into wide strips, the onions into rings and the tomatoes into rough wedges.
2. Heat olive oil in a wide, heavy pan and fry the potato slices over medium heat for 8 min., turning carefully once, until golden at the edges.
3. Add the onions and pepper strips and fry for another 6 min. until the onions soften and the peppers take on color.
4. Stir in the finely chopped garlic and the oregano, sauté for 1 min., then add the tomatoes and season with salt and pepper.
5. Braise covered over low heat for 15–18 min. until the potatoes are cooked through and the tomatoes have formed a short, thick sauce; add a splash of water if needed.
6. Stir in the olives, let everything sit uncovered for 2 min., and bring warm straight from the pan to the table.