in Greece

Greek potato pan

updated

Spread the love

Ingredients for 4 servings:

  • 800 g waxy potatoes
  • 600 g bell pepper(s), colored
  • 2 spring onions
  • 3 tomatoes
  • 4 garlic cloves
  • 6 tbsp olive oil
  • Salt
  • ½ tsp paprika powder
  • oregano
  • 200 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in water for about 20 minutes. Wash and trim the vegetables, slice the bell peppers and spring onions into rings, and blanch the tomatoes, peeling off the skin, deseeding them, and finely chop them. Drain the potatoes, peel them, and let them evaporate. Peel and thinly slice the garlic and sauté in hot oil until translucent. Add the bell pepper strips and fry for 3 minutes. Slice the potatoes and add them to the pan with the spring onions. Season with salt, pepper, and oregano. Crumble the feta cheese and mix it with the tomatoes. Season to taste and season again if necessary.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Salmon rolls

Mushroom and leek casserole