"Soup"
Cook potatoes in large pot (3 qt) with butter, salt, pepper and water to cover until done.
"Ribbles"
Meanwhile, beat egg slightly with fork in medium mixing bowl. Add flour gradually while stiring with fork until mixture looks dry and like coarse cornmeal (rubbing between fingers makes mixture smaller & breaks up lumps). Add a little salt & pepper.
When potatoes are done, add additional water to about 3/4 pot and bring back to full boil.
Add "Ribbles" to soup gradually, stiring to break up any lumps.
Reduce heat and cook additional 10 minutes, stirring frequently to break up lumps and keep from sticking. If soup gets too thick, add a little water.
Meanwhile, chop tomatoes and bell pepper into samll chunks and put in small dishes.
When ready to serve, place 2 or more tablespoons full of both tomato and bell pepper on plate and spoon potatoe soup over them.