Pan-fried summer vegetables with crispy potatoes

I could live off meals like this at the moment: tasty, simple and stuffed full of vegetables.  This was a leftovers meal, the pan-fried summer vegetables I’d made the day before, cooking sliced onion, peppers, and courgettes in olive oil before adding a couple of chopped plum tomatoes from a tin (not the juice). 

The potatoes had also been boiled up the day previously, and these I crisped up in the frying pan – something my mom used to do a lot when I was growing up.  All popped on a plate with a dressed salad (a creamy quince and cider dressing bought from Bath Farmer’s Market) and a big dollop of herby cream cheese.