Gyros – potato – pan

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 1 tbsp clarified butter
• salt and pepper
• 4 pork schnitzels
• 2 tbsp salt (seasoning salt for gyros)
• 2 bell peppers, yellow
• 1 bunch of spring onions
• 1 large onion(s)
• 3 tomatoes
• 125 g crème fraîche
• n. B. Herbs for the crème fraîche
• Parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes, slice them, rinse them, and pat them dry. Heat the clarified butter in a large pan. Fry the potato slices over medium heat for about 15-20 minutes. The potatoes should be nicely browned and crispy. Season with salt and pepper. Meanwhile, wash the meat, pat it dry, pound it, and cut it into strips. Season the meat with the gyro seasoning salt. Wash and trim the bell peppers and spring onions. Cut the bell peppers into pieces and the spring onions into small slices. Peel and roughly chop the onions. Wash the tomatoes and cut them into eighths. Mix the crème fraîche with herbs as desired (garlic works as an alternative, of course). Chop the parsley. Remove the potatoes from the pan. Brown the meat in the pan. Add the bell peppers, tomatoes, leeks, and a good half of the onions and fry for about 5 minutes more. Then stir in the potatoes and heat everything through again. Now season with salt, pepper, and gyro seasoning salt, if desired. Serve the gyro pan. Add the remaining half of the raw onions and top with the crème fraîche. Sprinkle with some chopped parsley. Serve with a fresh, seasonal salad.