4 to 5 med. potatoes, pared
1 (16 oz.) can tomatoes
1/2 tsp. salt
3 med. Italian frying peppers
2 tbsp. olive oil
8 oz. water
Slice potatoes thinly and brown slightly in skillet with
olive oil. Add peppers (cut small), salt, pepper, tomatoes and water. Simmer
until peppers and potatoes are done. Serve with green vegetables or a salad or
as a side dish with a meat supper
