Its been awhile since I worked with the skillet.  I wanted something with some vegetable matter.  One of the first recipes I saw on PBS while getting ready to start cooking for myself on a regular basis was something that had potatoes and peppers and onions.  I wrote it down on an index card somewhere, but I’ve currently misplaced that.  Looking on I found this recipe.

So I pulled out a potato and realized that I need to get fewer and smaller in the future.  I peeled the potato and tossed it in a bowl.  Then I pulled out some peppers.  I only had the smaller ones, grabbed four, so I cut some rings and tossed them in a bowl and then got about 8 or so pearl onions and halved them.

In the skillet, I had a thin layer of olive oil and then added the potatoes and had the timer for 5 minutes.  Constantly flipping and moving them around.  Once 5 minutes passed, I added the peppers and onions and then some salt and pepper and a little bit of cayenne pepper – just the smallest dash.

With that, I set the timer for 15 minutes and continued to flip and move the vegetables around.  I stopped at 3 minutes left feeling things were cooked well enough as it was.

Flavor-wise,  it worked very well.  A nice, reasonably crisp (verging on burnt, but I honestly like it that way).  What burning was there was on the onions and peppers because of the thinner size.  With onion rings proper, there’s thicker onions that don’t fall apart rather than the halved pearl that falls apart and gets very crispy.  Similarly, the large peppers have thicker walls and then small peppers and are harder to nearly burn.

The potatoes worked well, but I’ve got to get better technique at cutting potatoes.  An idea from the trip to japan, I wonder how lotus root would work in this mix?