6 red potatoes
4 TBS vegetable oil
Freshly ground pepper
1 onion, thinly sliced
2 red peppers, thinly sliced
2 green peppers, thinly sliced
1 yellow pepper, thinly sliced
1 TBS vegetable oil
1 portabella mushroom, cut into slivers
Peel and slice potatoes into 1/8-inch thickness. Place a large skillet with 4 TBS oil over medium high heat. Sauté potatoes, turning frequently until golden brown (about 20-25 minutes). A few minutes before potatoes are done, in a separate skillet, heat 1 TBS oil over low heat and sauté onion until soft. Increase heat to medium-high and quickly sauté peppers and mushroom slices. Place potato slices on a platter and top with pepper and mushroom sauté.
4 servings.