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Potato – zucchini – pepper – mix

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Ingredients for 1 servings:

  • 2 small potatoes, peeled, raw, cut into fine sticks
  • ½ small zucchini, cut into fine sticks
  • ½ red bell pepper(s), cut into small pieces
  • 2 tomatoes, cut into small pieces
  • 1 tbsp cottage cheese
  • n. B. olive oil for frying
  • e.g. Parmesan, freshly grated for sprinkling
  • Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a quick and delicious leftover lunch

Brown the potatoes in olive oil in a nonstick pan. After about 5 minutes, add the zucchini and bell pepper and brown for another 5 minutes. Season generously with salt and pepper. Finally, add the chopped tomatoes and sauté for about 3 minutes, until the tomatoes are hot and have released some of their juices. Then fold in 1 tablespoon of cottage cheese and season again with salt and pepper. Serve immediately. Sprinkle with Parmesan cheese on the plate. A delicious and quick way to use up leftovers.

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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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