Fried potatoes with tomato and cucumber quark

Ingredients for 1 servings:

• 4 jacket potatoes, cooked and cooled
• 200 g quark, 0.2% fat
• 2 tomatoes, diced
• 1 cucumber(s), peeled, pitted, finely diced
• 1 garlic clove(s), finely diced
• 1 small shallot(s), very finely diced
• 1 tsp oil
• 1 onion(s), cut into wedges
• salt and pepper
• possibly mineral water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

WW-compatible, quick and tasty

Stir the quark and mix with the finely diced vegetables, garlic, and shallot. Season with salt and pepper, and let it sit for about an hour. This will make the quark slightly more liquid. Peel the cooled potatoes and slice them thinly. Heat oil in a non-stick pan and fry the potato slices and onion wedges over medium heat. Swirl the pan regularly, add a splash of mineral water if desired, and continue frying. Season the potatoes and serve with the quark. According to my old scoring system, this dish receives 5 points. Please adjust and calculate according to your own scoring system.