krümeltigers potato pan with edamame beans

Ingredients for 1 servings:

• 200 g potatoes, peeled and weighed
• 1 shallot(s)
• 1 ½ tbsp extra virgin olive oil
• 8 cocktail tomatoes
• 1 small can of Edamame, 80 g content
• 25 g feta cheese
• 3 sprigs of parsley, flat
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the potatoes and cut into approximately 1.2 cm cubes (this is particularly quick and even with a vegetable cutter). Peel and finely dice the shallot. Wash and halve the tomatoes. Wash the parsley, pat dry, and roughly chop. Roughly crumble the feta. Heat the olive oil in a pan (do not overheat) and add the potatoes. Fry for about 12-14 minutes until golden brown, turning occasionally. I use a roasting lid. This allows the raw potatoes to cook faster but still crispy, as the steam can escape. After about 10 minutes, add the diced shallot and continue frying until it, too, has a light brown color (2-3 minutes). Then add the edamame beans and heat through. Remove the pan from the heat. Season with salt and pepper. Add the tomatoes, feta, and parsley.