The morning after he proposed in Tuscany, my fiance made the same brunch for me that he made the first time I stayed over at his place. The only difference? This time he used fresh green and red peppers from the farmhouse garden, which made it even more delicious (and unintentionally festive). All the green and red makes this dish the perfect addition to Christmas morning breakfast.

Ingredients:

4 medium potatoes
1 green pepper
1 red pepper
1 yellow onion
Fresh rosemary
2 cloves garlic
Salt and pepper
Lettuce with balsamic vinegar and fresh olive oil

In a pot, bring water to a boil. Chop potatoes and add to water for 10 minutes, or until soft, but not too soft. In a saucepan, heat olive oil on medium, and chopped onions and fresh garlic. Add potatoes and peppers, and cook for another ten minutes, or until the potatoes are slightly browned. Add fresh herbs (we used rosemary) salt and pepper. Serve with a simple side salad using fresh lettuce, olive oil and balsamic vinegar.

-Katharine Watts, Associate Web Editor