Potato and leek pan with feta

Ingredients for 2 servings:

• 6 medium-sized potatoes
• 1 onion(s), large
• 3 stalk(s) leeks
• 100 g feta cheese
• 3 tbsp olive oil
• 2 sprigs rosemary
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick, vegetarian, delicious

Peel and dice the potatoes, peel and finely dice the onion, trim the leek and cut into half rings. Wash the rosemary and pat dry, then dice the feta. Heat the olive oil in a non-stick pan, add the rosemary sprigs, and fry the potatoes. The aroma of the rosemary will then permeate the oil into the potatoes. Cover the pan and fry over medium heat for 10 minutes, turning occasionally. The potatoes will then be lightly browned. Remove the rosemary, season with salt and pepper. Remember that the feta is also salty. Add the onions and let them become slightly translucent. Then stir in the leek and cook with the lid closed for another 5 minutes. If you prefer the leek to be really soft, leave it in for a bit longer. Turn off the heat, stir in the feta, and let it melt slightly.