Paprika and potato stew

Ingredients for 1 servings:

• 1 small onion(s)
• 1 tsp fat, for frying (oil or clarified butter)
• 2 medium-sized potatoes, preferably floury
• 1 tbsp tomato paste
• 2 tbsp Ajvar, or paprika paste
• 200 ml water or broth
• n. B. Salt
• n. B. Black pepper, freshly ground
• e.g. paprika powder
• 1 large red bell pepper(s)
• 50 g feta cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

thick stew with feta, warms and fills you up inexpensively

Peel and dice the onion and fry in oil. Meanwhile, peel and dice the potatoes and sauté them too. Briefly fry the tomato paste and ajvar, immediately add water or stock, season and simmer gently for about 15 minutes. Meanwhile, peel and dice the bell peppers and crumble or dice the feta. Add the bell peppers and simmer for another 5 minutes – the potatoes should then be soft. Add a little more water or stock if necessary, but don’t let it become too soupy. If desired, roughly mash the stew and serve sprinkled with the feta. Variations: Other suitable seasonings include: garlic, oregano, chili spice, cayenne pepper, cumin, harissa, thyme or similar – as well as a pinch of sugar. You can also use just tomato paste or just ajvar – or even strained tomatoes and less stock. My son eats any leftovers (or overcooked food) cold with a whole-grain roll – perfect for school, university, or something similar.