Potato and tomato pan

Ingredients for 4 servings:

• 800 g triplets
• 2 sprigs rosemary
• 8 cloves garlic
• 1 red pepper
• 6 tbsp olive oil
• 300 g cherry tomatoes
• 1 handful of olives, black and green, pitted
• 3 sprigs of oregano
• salt and pepper
• Balsamic cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, Mediterranean

Wash the potatoes thoroughly, avoiding peeling them if possible, and halve them or quarter them if the potatoes are larger. Wash the rosemary, pat dry, and finely chop the needles. Peel the garlic. Halve the pepperoncini, remove the seeds, rinse, and cut into thin strips. Heat oil in a large, deep pan. Brown the potatoes with the rosemary and the whole garlic cloves. Cover and cook over medium heat, shaking the pan occasionally. After 20 minutes, check with a knife whether the potatoes are cooked. When the potatoes are cooked, remove the lid and cook for another five minutes until crispy. Add the pepperoncini, tomatoes, and olives. Season with salt and pepper, and season with balsamic vinegar. Cook for another five to ten minutes, until the potatoes are soft. Rinse the oregano, pick off the leaves, and finely chop. Sprinkle over the potato mixture. Mix everything together again and serve ideally in the pan. This goes well with spicy, but not too tannic red wine.