in Recipes

Potato pan with tomatoes and mozzarella

updated

Spread the love

Ingredients for 2 servings:

  • 500 g potatoes
  • 200 g cherry tomatoes
  • 150g mozzarella
  • 3 tbsp oil (germ oil or sunflower oil)
  • 1 tbsp oregano, dried
  • salt and pepper

Instructions

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

Peel the potatoes and cut into bite-sized cubes. Heat the oil in a pan, add the potatoes and turn them over to coat them all over. Cover and fry over low heat for about 20 minutes until soft. The potatoes can develop a light crust, turning them over occasionally. In the meantime, quarter the cherry tomatoes and add them to the potatoes as soon as they are tender. Season everything with salt and pepper, not turning them too much so that the tomatoes do not fall apart. Heat the pan for about 3 minutes with the lid closed. Cut the mozzarella into small pieces and spread them over the potatoes and tomatoes in the pan. Sprinkle with oregano. Cover and let the cheese melt over low heat. Serve with a green salad.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Crying Tiger (Seua Rong Hai)

Smoked pork from the tray with rösti crust