Hearty potato schnitzel and Jerusalem artichoke pan

Ingredients for 4 servings:

• 800 g potatoes
• 4 minute schnitzel, approx. 400 g
• 1 bell pepper(s)
• 1 onion(s)
• 200 g peas, frozen
• 100 g Jerusalem artichoke
• 250 ml vegetable stock
• 200 g processed cheese (Gouda)
• 2 tbsp olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Boil the potatoes, peel them, and slice them. Dice the onion, and finely slice the bell pepper and schnitzel. Wash and finely grate the Jerusalem artichokes. Heat 1 tablespoon of olive oil in a pan. Fry the potatoes in the oil and season with salt and pepper. Meanwhile, heat 1 tablespoon of olive oil in a large, shallow saucepan and brown the meat. Then add the bell peppers and fry. After 5 minutes, add the onions and Jerusalem artichokes. Cook for another 5 minutes, stirring, and season. Add the fried potatoes, stir well, and turn off the heat. Bring the stock and frozen peas to a boil in the pan, then dissolve the cream cheese in it. Combine the contents of the pan with the remaining ingredients. Serve with a fresh salad.