OP - What did you wind up making?

Thanks everyone! Excellent!

Frittatas.

Definitely potato soup

caramelize the onions, throw in the potatoes and and peppers, cook until soft, then use to top a tart or a pizza.

O'Brien Potatoes

Anonymous wrote:Help! I need ideas on what to make with two red peppers, about a dozen onions and a dozen potatoes.

Roughly cut all into bite-sized pieces.
Turn oven to 400.
Saute onion in olive oil til clear.
Lightly oil a cookie sheet. Add the potatoes, roast for 30 minutes, turning every so often.
Add the peppers and onion, continue another 15 minutes. Salt/pepper.

Roasted potatoes - cut up some of the potatoes, along with the onions and peppers, toss with olive oil, salt, pepper, rosemary and garlic, and roast on a baking sheet or pan at 400 degrees for about an hour, tossing occasionally, until lightly browned on top. Yum!

PP here - I posted the Marcella Hazan recipe. Also wanted to add - you really do have to take it slow and wait until the oil floats free of the tomatoes. (That must be where the magic happens.)

This is a DELICOUS recipe from Marcella Hazan's Essentials of Italian Cooking. You'll also need some tomatoes - I've used good quality canned whole peeled Italian tomatoes in this many times - comes out fine. I usually put a lot more tomatoes in than called for - usually I dump in the whole 16 ounce can. I also add an additional pepper. The critical thing is to peel the peppers. This stew is fantastic with crusty bread to mop up the juices.


Potatoes with Onion, Tomato and Sweet Pepper

1 sweet bell pepper
2 cups onion sliced thin
1/3 cup extra virgin olive oil
1 1/2 tompatoes, peeled and chopped
Black Pepper
1 1/2 pound waxy boiling potatoes
salt

1. Remove seeds from pepper, peel and cut lengthwise into 1/2 inch wide strips
2. Choose a saute pan that can accommodate all the ingredients, put in the onions and olive pol, and turn to heat to medium. Cook, stirring until the onions wilt and become light gold, then add pepper. Cook for 3-4 min, stirring occasionally, then add tomatoes with their juice, adjusting the heat to cook at a slow, but steady simmer.
3. While tomatoes are cooking, peel the potatoes, wash them in cold water, and cut into 1-inch cubes.
4. When the oil floates free of the tomatoes, add the potatoes, turn the heat down to very low, and cover the pan. Cook until the potatoes feel tender when prodded with a fork, about 30 minutes, depending on the potatoes. While cooking, turn the contents of the pan over from time to time. Add several grinding of pepper and correct for salt.