4 to 5 med. potatoes, pared
1 (16 oz.) can tomatoes
1/2 tsp. salt
3 med. Italian frying peppers
2 tbsp. olive oil
8 oz. water

Slice potatoes thinly and brown slightly in skillet with olive oil. Add peppers (cut small), salt, pepper, tomatoes and water. Simmer until peppers and potatoes are done. Serve with green vegetables or a salad or as a side dish with a meat supper.