Greek potato stew (vegetarian)

Ingredients for 4 servings:

• 1 bunch of parsley
• 2 tsp salt
• pepper
• oregano
• 800 g potato(s), waxy
• 3 tbsp oil
• 1 onion(s) (vegetable onion)
• 250 g zucchini
• 250 g tomatoes
• 200 g sheep’s cheese
• 150 g sour cream
• 100 g cream

Instructions

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

Wash and finely chop the parsley. Mix the salt, pepper, oregano, and parsley. Wash the vegetables and thinly slice the peeled potatoes. Heat the oil in a large pot, fry the potatoes, sprinkle with some of the seasoning, and simmer in a covered pot over low heat. Add the peeled and finely diced onion to the potatoes and season again. Slice the zucchini, add to the pot, and season. Blanch the tomatoes in boiling water, let them stand for about 1 minute, peel off the skin, quarter them, and remove the stems and seeds. Spread the pulp over the vegetables and cook for about 20 minutes. Mix the cheese with the sour cream and cream, spread it over the vegetables, and heat for another 5 to 10 minutes.