Ingredients:

• 2 Tbsps. Extra Virgin Olive Oil + 1 Tsp. Butter
• 4 Medium Baking Potatoes – Peeled and Sliced in 1/8″ -1/4″ Slices 
• 1/2 Tsp Penzey’s Turkish Oregano
• 1/2  Tsp. Freshly Ground Black Pepper
• 1/2 Tsp. Finely Ground Pink Himalayan Sea Salt
• 1 Cup Organic Chicken Broth – Divided
• 1 Medium Onion, Diced
• 2 Large Garlic Cloves, Minced
• 1/2 Each  Medium Green and red Pepper – Coarsely Diced
• 1 Medium Beefsteak Tomato, Diced
• 1/3 Cup  Shredded Organic Mexican Cheese

Directions:

• Heat Butter and Olive Oil in an Oven Safe Skillet; hot but not smoking hot 
• Add Diced Onion, Garlic, Oregano, Salt and Pepper
• Cook until until Onions become Transparent 
• Add Potatoes to the skillet, and cook until the potatoes are beginning to brown and stick to the skillet. 
• Add  1/2 Cup Chicken Broth Cover and Simmer for 10 -15 minutes, until the Potatoes begin to soften. 
• Preheat Oven to 400 degrees
• .Add Peppers, Tomato and the balance of Broth to the Skillet; Cover and Simmer for 15 minutes
• Remove Cover and without stirring,  sprinkle the Shredded Cheese over the mixture
• Place in oven and remove when the Cheese looks yummy.. 
• Remove from oven, cover and allow to rest for 10 minutes.
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