Peppers and potatoes in padella

I cook frugal meals a lot, mostly because it means I don’t have to shop every day. There’s always beans and pulses, pasta and rice, eggs, cheese and vegetables in the kitchen, plus a good stock of spices and pots of herbs.

For this recipe, change the herbs you add depending on the time of year. Basil is great in the summer. (Padella is italian for ‘pan’.) 

Overview

Prep time

10 mins

Cook time

35 mins

Serves

4

Ingredients

• 500g small waxy potatoes, peeled or not, as you prefer (the skin is usually very thin)
• 5 peppers, a mixture of yellow and red
• 5 tbsp extra-virgin olive oil
• 1 onion, sliced
• 2 garlic cloves, grated to a purée
• 1 tsp chilli flakes (use less if you prefer the dish less hot)
• 2 tsp dried wild oregano or 1½ tbsp freshly chopped parsley
• handful of small good-quality black olives, pitted (optional)

Method

Step 1

Halve 500g small waxy potatoes lengthwise and steam or microwave them until slightly tender on the outside but not soft all the way through – don’t overcook them or they’ll collapse when you fry them.

Step 2

 Dry the potatoes in a clean tea towel – wet ones won’t fry well.

Step 3

Halve and deseed 5 mixed peppers and cut the flesh into strips about 1cm wide.

Step 4

 Heat 3 tbsp of the olive oil in a large frying or sauté pan and add the peppers and 1 sliced onion.

Step 5

Cook over a medium heat for about 12 minutes, stirring from time to time, then add 2 grated garlic cloves and cook for another 3 minutes.

Step 6

Add the potatoes to the pan along with the remaining 2 tbsp olive oil, 1 tsp chilli flakes and some seasoning. If you’re using it, add 2 tsp dried oregano now. 

Step 7

Continue to cook, stirring from time to time, until the potatoes are coloured and the peppers are a little scorched at the edges, another 8 minutes, but you may need longer.

Step 8

Add 1½ tbsp freshly chopped parsley at the end if using instead of the oregano. Check the seasoning.

Step 9

Serve this on its own with a green salad or as a side dish to meat or fish. You can add a handful of pitted black olives right at the end if you fancy.

Sign up to the Front Page newsletter for free: Your essential guide to the day's agenda from The Telegraph - direct to your inbox seven days a week.