A spiced breakfast potato dish made by sautéing diced potatoes with colorful peppers and onion in a tomato-paste sauce. This practical skillet dish, which fills up morning tables and can also be eaten in a sandwich, is a favorite for crowded breakfasts.
Heat olive oil in a pan and add the cubed potatoes. Sauté over medium heat, stirring occasionally, for 15 minutes until soft and browned at the edges.
Add chopped onion, green pepper, and bell pepper, and sauté for 5 minutes until softened.
Add the tomato paste and sauté for 2 minutes until fragrant. Add salt, red pepper flakes, and thyme, and mix. Caution: Do not let the tomato paste burn. Serve hot.
Important: Sauté the potatoes on their own until softened before the other vegetables; adding everything together will leave the potatoes raw. Caution: Sauté the tomato paste briefly, without burning it, until its aroma releases — burnt tomato paste gives the dish a bitter taste. Served hot.
Frying the potatoes directly in the pan without boiling lets the outside brown while the inside softens; be patient and keep the heat at medium. For a more filling plate, you can also crack an egg on top.
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