Potato and vegetable pan

Ingredients for 2 servings:

• 500 g potatoes, diced
• 200 g mixed vegetables, frozen (carrots, cauliflower, broccoli)
• 1 onion(s), finely chopped
• 75 g ham, diced
• 50 g cream cheese with herbs
• 50 ml cream
• 40 g mozzarella, grated
• 1 tsp oil
• 400 ml vegetable stock
• some salt and pepper
• Paprika powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fry the onion in hot oil. Add the diced ham and fry. Add the diced potatoes and fry briefly. Then add the frozen vegetables and pour in a little vegetable stock. Let the whole thing simmer on medium heat for about 20 minutes, until the potatoes are tender. Keep adding a little more vegetable stock – there needs to be a constant supply of liquid in the pan to prevent burning. If necessary, close the lid or add more liquid. After 20 minutes, stir in the cream cheese and pour in the cream. Simmer briefly until creamy and season with salt, pepper, and paprika. Finally, carefully add the grated mozzarella and stir until it is slightly stringy. Tip: If you like more sauce, simply pour a little more vegetable stock over the vegetables before adding the cream cheese. If you choose low-calorie cheese and cream, the whole dish has about 750 kcal – if you’re really hungry, you can eat this pan on its own without any regrets.