Potato pan with arugula and feta cheese

Ingredients for 2 servings:

• 700 g potatoes, waxy
• 1 large onion(s)
• 300 g cherry tomatoes
• 1 handful of arugula
• 150 g sheep’s cheese
• salt and pepper
• Paprika powder
• oregano
• 2 cups sour cream
• 1 clove(s) garlic
• 1 lemon(s)
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple and vegetarian

Boil the potatoes in water until al dente. In the meantime, halve the tomatoes, dice the onion, wash the arugula, and cube the feta cheese. Once the potatoes are cooked, peel them and let them cool before cutting them into wedges. Then prepare the dip. Mix the sour cream with a little lemon juice and season with salt, pepper, Provençal herbs, and finely chopped garlic. Next, heat olive oil in a large pan and fry the potatoes until golden brown. Then add the onion and let it fry for a while. Finally, add the tomatoes, arugula, spices, and juice of half a lemon to the pan, stir a few times, and add the feta cheese. Serve the potato pan with the dip.