Potatoes and Red Peppers with Roasted Tomato Sauce


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By Anya von Bremzen

Published 2005

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This potato dish from the Extremadura region is unspeakably scrumptious! Depending on where you are and who’s doing the cooking, zorongollo takes slightly different guises. However, the dish normally features roasted red peppers and tomatoes. Here, they are combined with sliced potatoes in a delightful cross between a casserole and a salad, eaten warm or at room temperature. Sautéing potato slices in lots of extra-virgin olive oil makes them especially plush and not at all greasy, si