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Greek farmer's pan

updated

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Ingredients for 2 servings:

  • 300 g potatoes, cooked
  • 170 g red peppers
  • 120 g onion(s)
  • 200 g sheep’s cheese
  • 40 olives stuffed with peppers
  • 1 garlic clove(s)
  • 1 tsp rosemary, freshly chopped
  • n. B. Salt and pepper, from the mill
  • n. B. Chives, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick vegetarian food

Dice the potatoes, bell pepper, onion, and feta cheese. Slice the olives. Finely chop the garlic and finely chop the rosemary. Add a little olive or rapeseed oil to a pan and lightly brown the diced potatoes. Then add the bell peppers and onions, season with salt and pepper, and fry everything for about 5 minutes. It should still be slightly firm to the bite. Now add the olives and garlic and fry briefly again. Finally, stir in the feta cheese and rosemary. The feta cheese shouldn’t get too soft, just warm. Sprinkle with some chives at the end.

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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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