Southwestern-Style Sauté

Heat up the olive oil in a large skillet or frying pan (medium to high heat), followed by the potatoes. Make sure to turn them over regularly, so they brown, but don't burn (about fifteen minutes or so).
When most of the potatoes are browned, but not blackened or too well-cooked, add the chopped red onions. They should cook for about five minutes with the potatoes, until they begin to soften.
Add the bell pepper and garlic, continuing to stir regularly.
When the bell peppers have softened (they will look more orange) and the garlic is beginning to brown, add the seasonings (salt, pepper, and a little lemon or lime juice).
Allow to cook for a minute or two longer, stirring. Potatoes may be a bit blackened by the time it's finished, and that's fine.
Note: You can either prepare all of the vegetables first, or just start with the potatoes (which must be cooked longer) and chop the other vegetables while the potatoes are cooking. Ingredient amounts are approximate, and should vary according to the number of people eating, and whether it is served as a main dish or a side dish. Also, a lot of people prefer vegetable oil for dishes cooked over high heat, as it is cheaper, but I simply prefer olive oil in general and use it in most of my cooking. This recipe is just something I made up, and have changed and added to, so feel free to make it according to your own tastes, and as with all recipes, have fun!