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Mediterranean potato and vegetable pan with herb curd

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Ingredients for 2 servings:

  • 8 potatoes, cooked, cooled.
  • 1 red bell pepper(s)
  • 4 stalk(s) spring onions
  • 30 g pine nuts
  • 4 slice(s) ham, raw
  • Parmesan
  • n. B. herb curd
  • herb butter
  • olive oil
  • rosemary
  • salt and pepper
  • Garlic

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice the potatoes, dice the vegetables, ring the spring onions, and strip the ham. Heat two pans with a mixture of olive oil and herb butter. In one, fry the sliced ​​potatoes until crispy. In the other, fry the diced bell peppers with the ham and pine nuts. Toss the spring onions in the bell peppers and remove from the heat after about 1/2 minute. The vegetables should remain firm to the bite. When the potatoes are cooked and crispy, add the vegetables and mix. Season with salt, pepper, and rosemary. Sprinkle with chopped Parmesan cheese and serve with herb quark.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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