Pepper and mushroom pan

Ingredients for 4 servings:

• 700 g potatoes
• some oil for frying
• 2 garlic cloves
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 3 tomatoes
• 1 small can of mushrooms, sliced
• some oregano
• some paprika powder, sweet
• salt and pepper
• 200 g tomatoes, pureed
• some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Wash, peel, and dice the potatoes, then boil in lightly salted water for about 8-10 minutes. When they’re done, drain the water and set aside. Meanwhile, peel and crush the garlic cloves. Remove the cores from both bell peppers and then dice them. Dice the tomatoes. Drain the mushrooms. Heat the oil in a pan. Add the potatoes and fry, stirring frequently, until medium brown, about 10 minutes. Add the garlic and bell peppers and fry for 2-3 minutes, stirring constantly. Add the tomatoes and mushrooms to the pan, stir well, and fry for another 5 minutes. Season with oregano, sweet paprika, salt, and pepper. Gradually add the passata, stirring frequently, until well blended. Add a little water as needed to thin the passata.