Fried potato pan – Italian

Ingredients for 4 servings:

• 600 g potatoes, waxy
• 2 shallots
• 1 zucchini
• 1 red bell pepper(s)
• 3 garlic cloves
• 50 g olives, black dried (not pickled in oil)
• 1 cocktail tomato
• 1 tsp tomato paste
• olive oil
• 70 g Parma ham
• 1 tbsp parsley, flat, finely chopped
• 2 tbsp fresh basil, finely chopped
• 2 sprigs of thyme
• 2 sprigs rosemary
• 7 leaves of sage, finely chopped
• 1 small red chili pepper(s)
• 50 g tomatoes, dried, pickled
• Salt and pepper, freshly ground black
• possibly Parmesan
• possibly egg(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

a bit time-consuming – but worth it – a super delicious everyday dish

Boil the potatoes for 20 minutes, drain the water, return them to the pot, cover, and let cool for at least an hour. It’s even better if you boil the potatoes the day before. Peel them and cut them into slices about 0.8 cm thick. Wash the zucchini and dice them into pieces about 1 cm thick. Dice the cleaned bell pepper into pieces about 1 cm thick. Peel and dice the shallots. Peel and finely dice the garlic cloves. Finely dice the olives, the dried, drained tomatoes, the cherry tomatoes, and the Parma ham. Halve the chili pepper, remove the seeds, and finely dice. Remove the stems from the thyme and rosemary leaves and finely chop. Finely chop the other herbs. Heat olive oil in a pan and fry the zucchini until golden brown and set aside. Then sauté the diced bell peppers until al dente and also set aside. At the same time, heat olive oil in a non-stick pan and lay out the potato slices so that they all touch the bottom. Fry over medium heat until golden brown, then turn and fry the other side until golden brown. Now add the shallots, garlic, Parma ham, tomatoes, tomato paste, olives and chili and fry for 2-3 minutes, stirring constantly. Now mix in the fried zucchini and bell peppers together with the finely diced thyme, rosemary and sage and fry for another minute, stirring constantly. Finally, season everything with salt and pepper, sprinkle with parsley and basil and serve. If you like, you can also mix in 5 heaped tablespoons of grated Parmesan cheese at the end. And if you don’t want to miss out on the obligatory eggs with the fried potatoes, you can also add two more eggs to the pan before seasoning.