Fried potato pan with pork and chicken fillet

Ingredients for 3 servings:

• 750 g potatoes
• 1 stalk(s) leek
• 2 m.-large carrot(s)
• 300 g pork fillet(s)
• 300 g chicken fillet(s)
• Salt
• pepper
• 5 tbsp oil
• ½ tsp marjoram, dried
• 150 g crème fraîche
• Pepper, coarse, for sprinkling
• Parsley for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel, wash, and slice the potatoes. Trim, wash, and slice the vegetables. Season the meat with salt and pepper. Heat 3 tablespoons of oil in a large pan. Fry the potatoes and carrots over medium heat for about 15 minutes. Add the leek 5 minutes before the end of the cooking time. Season with salt, pepper, and marjoram. Heat the remaining oil in a second pan. Fry the pork fillet for 15 minutes. Add the chicken fillet after 5 minutes and fry. Remove the meat and keep warm. Stir the crème fraîche into the pan juices. Season with salt and pepper. Slice the meat and sprinkle with coarse pepper. Serve with the fried potatoes and sauce, garnished with parsley.