Chard and tomato pan with fried potatoes

Ingredients for 2 servings:

• 4 leaves of chard, large
• 500 g potatoes (triplets), small new potatoes
• 3 tbsp cream cheese, reduced calorie, 17% fat
• 1 garlic clove(s)
• 50 ml water
• 250 g cocktail tomatoes
• 1 ½ tbsp rapeseed oil
• 0.3 tsp garam masala
• ½ tsp turmeric
• ½ tsp sweet paprika powder
• ½ tsp pepper
• ½ tsp salt

Instructions

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

delicious, low-calorie, quick to prepare, vegetarian

First, wash the potatoes and brush them thoroughly, then cook them until tender. (I microwave the potatoes in a suitable container: place the dripping wet potatoes in the container without any water and cook 50g of potatoes at a time for 1 minute at about 600-650 watts. It always works!). Let the potatoes cool, then halve them and set them aside. Wash the chard and remove the stems. Then cut them into strips about 2cm wide. Wash the tomatoes and quarter or halve them, depending on their size. Peel the garlic clove and finely dice them. Place two non-stick pans on the stove and heat them. Add 1 tablespoon of oil to one pan and fry the potatoes until golden brown. Season with pepper and salt. Meanwhile, heat the remaining oil in the other pan and fry the chopped garlic for about 1 minute. Then add the dripping wet chard and half of the water and cover with a lid. When the chard shrinks, add the tomatoes. Replace the lid on the pan. Let the vegetables cook for about 3 more minutes. Add the cream cheese and the remaining water. The sauce should be creamy. If it’s too thick, add a little more water. Season to taste with salt, pepper, paprika, garam masala, and turmeric.