Colorful fried potatoes with onions, pointed peppers and Brussels sprouts

Ingredients for 2 servings:

• 5 large potatoes
• 2 onions
• 1 large pointed pepper
• Brussels sprouts, approx. 20 small florets
• 5 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

vegan

Peel the raw potatoes and cut into approximately 1 cm pieces. Cook in boiling salted water for about 5 minutes, then remove and let cool. Wash the pointed peppers, remove the stems, seeds, and white parts, and cut into strips. Remove the outer leaves from the Brussels sprouts and halve the larger ones. Peel the onions and slice them into rings. Heat oil in a large pan and fry the cooled potato cubes for about 10 minutes, turning frequently, until golden brown. Season with salt and pepper. Add the peppers, Brussels sprouts, and onion rings, and fry for another 10 minutes, turning occasionally. I like to serve this with toasted bread. Tip: You can use leeks or spring onions instead of onions.