Pan & Wok
Pipi e patati – peppers and potatoes
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Peppers and potatoes are cooked together until golden brown. The simple vegetable dish is full of roasted aromas and goes well as a side dish or small meal.
Timing
- For: 4 people
- Preparation: 15 min.
- Cooking time: 35 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 325 kcal
- Protein
- ≈ 5.1 g
- Carbohydrates
- ≈ 41.2 g
- Fat
- ≈ 14.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 700 g waxy potatoes · ≈ 700 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 3 large red or yellow peppers · ≈ 540 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 1 red onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 4 tbsp olive oil · ≈ 54.6 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 1 tsp oregano · Salt or small seasoning amount; no salt/micronutrient calculation
- 2 cloves of garlic optional · Optional ingredient or inedible equipment
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 700 g waxy potatoes
- 3 large red or yellow peppers
- 1 red onion
- 4 tbsp olive oil
- 1 tsp oregano
- 2 cloves of garlic optional
- Salt and pepper
Instructions
- Peel the potatoes and cut them into cubes about 2 cm in size, remove the seeds from the peppers and cut them into wide strips.
- Fry the potatoes in a large non-stick pan with 2 tablespoons of oil for 15 minutes over medium heat; turn regularly.
- Add onion and pepper, remaining oil and garlic if desired.
- Cook everything for another 15-20 minutes over medium heat until potatoes are soft and browned on the outside but peppers are still juicy.
- Season with salt, pepper and oregano and serve immediately.
Tips
- For more roasted flavor, fry in two batches; Steaming a crowded pan instead of frying.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
