John Myers
Ingredients for 2 servings:
- 4 m.-sized potatoes
- 4 large tomatoes, vine or party tomatoes approx. 750 g
- 2 large onions
- 1 tbsp oil, for WW – otherwise a little more oil
- 1 pinch(s) of salt and pepper
- 1 tsp, leveled vegetable broth, granulated
- Spice mix for tomatoes
- basil
- Chili, from the mill
- some mineral water
- Herbs of Provence, dried
- Parsley
- Garlic
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
with fish and tender meat or poultry, suitable for WW, low in calories and fat and quick to prepare … 3.5 P/portion
Peel the potatoes and slice them lengthwise into thin slices! Layer them fan-shaped in a grease-free pan and sprinkle lightly with salt, pepper, and freshly ground chili. Fry them very hot, without any grease, for about 7 minutes. They should be dry and lightly browned and translucent. Add a little mineral water occasionally to prevent the potatoes from burning! Remove from the pan immediately and place them in a soup bowl with a lid. The potatoes will continue to cook and will soften, but will remain slightly firm to the bite! In the same pan/pot, add the oil and the onions, halved lengthwise and thinly sliced, with a little garlic. Lightly season with vegetable stock granules. Fry until brown, not blackened! Set the onions aside and add the thinly sliced tomatoes, unpeeled, to the pan. Lightly dust with tomato seasoning, Provençal herbs, and a little salt and pepper. Add the potato slices and the fried onions! Briefly fry everything again; the tomato slices should still be visible! A quick and good meal with little to no fish or poultry!
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