Fried potato and vegetable pan

Ingredients for 4 servings:

• 450 g potatoes
• 1 tsp olive oil
• 2 onions, red
• 2 garlic cloves
• 2 carrots
• 1 zucchini
• 400 g tomatoes
• 2 tbsp herbs de Provence, frozen
• salt and pepper
• 2 tsp parsley, dried

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegan, low-fat

Wash the potatoes, cover with salted water and bring to a boil, then simmer for 20 minutes. Drain, drain, and let cool. Peel the potatoes and slice them. Heat 1 teaspoon of olive oil in a pan over medium heat and fry the potato slices for about 10 minutes until golden brown. In the meantime, peel the onion, halve it, and cut into strips. Peel the garlic and finely chop it. Wash the carrots, peel them, and thinly slice them. Wash the tomatoes, halve them, and dice them. Add the onions, garlic, carrots, and zucchini to the potatoes and fry for another 5 minutes. Add the tomatoes and season everything with salt, pepper, and Provençal herbs. Stir. Serve the fried potato and vegetable pan sprinkled with parsley.