Frying Pan Peppers and Potatoes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Peppers that are slightly past their best sing in this thrifty recipe for sweet and sour peppers with potatoes.
Ingredients
- 2 red onions
- 1 large red pepper
- 6 tbsp olive oil
- 1 garlic clove
- 1 pinch red chilli flakes
- 1 tbsp pine nuts or chopped almonds
- 1 tbsp currants (optional)
- 1 tbsp sugar
- 1 tbsp red wine vinegar
- 1 small head endive or lettuce, cut into thick ribbons
- 800g waxy potatoes
Method
Peel and halve the onion, then cut it lengthways into slender new moons. Cut away the pith, seeds and any soft spots from the red pepper, then slice it into strips, roughly 5mm wide x 10cm long.
Put the onion, pepper, olive oil and a pinch of salt in a frying pan, set it over a medium-low heat and cook slowly, stirring often, until the vegetables are soft. Add the garlic, still in its skin but crushed, and chilli, nuts and currants, then cook a bit longer.
Make a well in the middle of the vegetables before adding the sugar and the vinegar, let it bubble a few seconds, then stir. Add the endive or lettuce and cook, stirring, until it wilts. Taste for salt, and add more sugar, vinegar or both, if you think it needs it.
Meanwhile, boil the peeled and quartered potatoes in well-salted water until tender. Drain, cut into rough chunks, toss with the peppers and leave to sit for 20 minutes – and up to an hour – before tossing again and serving alone, or with lamb chops, sausages or hard-boiled eggs.
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