I joined a new cooking club online – Taste and Create. Basically each month you get randomly paired with a food blog and the task is to prepare and blog about one of the recipes featured on that site. This month (well November to be exact — I am a tad late in posting) I was assigned Bizzy Bakes. A lot of her recipes are for sweets, but since I’ve been doing a lot of baking lately for catering I decided to choose a savory item instead. I picked friggione – not a dish I’d ever heard of before – but hey sauteed potatoes mixed with vegetables sounds pretty good to me. I adjusted the recipe slightly – I wanted to use chopped cherry tomatoes instead of diced canned tomatoes and added a sprinkling of grated Gruyere and chopped parsley to the finished product. Overall a great side dish that I’m sure you could adjust to include your favorite toppings and ingredients.

Recipe Adapted from Bizzy Bakes

Friggione

Recipe type: Dinner

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 3

A vegetarian dinner option with potatoes and other veggies. Sprinkle with cheese for a finishing touch.

Ingredients

2-3 tablespoons sunflower oil (or vegetable oil)
3 potatoes, peeled and cut into matchsticks
1 onion, sliced
1 red pepper, sliced
½-1 pint cherry tomatoes, quartered
salt, pepper, to taste
¼ cup Gruyere, grated
handful fresh parsley, chopped

Instructions

Heat oil in pan over medium heat. Add potatoes, onion and peppers. Cover and cook on medium-low heat 20 minutes, stirring occasionally.
Add cherry tomatoes and mix. Cook uncovered 15-20 minutes, until potatoes are cooked through and lightly browned.
Add salt, pepper, Gruyere and fresh parsley.