This is a tasty, any-time side dish to be used with any entree.
18-20 small rose potatoes, cut into small 1 inch pieces, boiled, cooked until tender, and drained well.
1 cup of sliced white onions, chopped
1 cup of sliced, sweet red and green bell peppers
1 sliced Pasilla chili
1/3 tsp of dried oregano
salt and pepper to taste
1/2 cup of olive oil
In a large non-stick pan, add all the onions, peppers, Pasilla chili and olive oil. Sautee these vegetables until tender, about 3-4 minutes. Add the potatoes, salt and black pepper to the saucepan. Cook for another 8-10 minutes, stirring occasionally. Serve and enjoy.