Quick potato pan

Ingredients for 2 servings:

• 1 large onion(s), diced
• 1 clove(s) garlic, diced
• 1 large potato(s), cooked, from the previous day
• 2 m.-large zucchini
• 2 pointed peppers, red
• 1 pointed pepper, green
• 1 handful of peas
• 1 tbsp tomato paste
• 500 ml tomato(s), pureed
• some water
• 1 pinch(s) of sugar
• salt and pepper
• Paprika powder
• possibly chili
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

easy use of leftover potatoes

First, wash the zucchini and cut into small sticks. Wash the pointed peppers and dice them. Peel the onion and garlic and also dice them. Cut the potatoes into wedges, cubes, or slices. Heat a little olive oil in a large pan and sauté the onion until translucent. Add the garlic and fry briefly. Then fry the tomato paste well. Then add the pointed peppers and zucchini and fry them as well. Deglaze the vegetables with the passata. Add the peas and potatoes and simmer until the vegetables have the desired bite. Add a little more water, if desired. Season to taste with a pinch of sugar, salt, pepper, and paprika (or chili), and serve.