Potato and feta cheese pan with Leberkäse

Ingredients for 3 servings:

• 1 kg potatoes
• 6 tbsp olive oil
• 1 tsp salt
• 1 garlic clove(s)
• 1 tsp, crushed paprika powder, sweet
• 1 tsp paprika powder, hot
• 2 slices of Leberkäse
• 1 onion(s)
• 3 bell peppers, colored
• e.g. salt and pepper
• 150 g sheep’s cheese
• 2 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash and peel the potatoes, then cut into wedges. Peel and finely chop the garlic. In a bowl, mix the olive oil, salt, sweet paprika, hot paprika (or 0.5 tsp hot paprika if you don’t like it so spicy), and the garlic, then fold in the potatoes. Let it sit for a moment. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Place the potatoes on a baking sheet lined with baking paper and roast on the middle rack for about 15 minutes. In the meantime, wash the bell peppers and chop them into small pieces. Peel and finely dice the onion. Dice the meatloaf and cut the feta cheese into small pieces. Heat the remaining olive oil in a pan and fry the meatloaf until crispy. Add the onions and let them become translucent. Now add the bell pepper pieces. Fry everything briefly and season with salt and pepper. Remove the potatoes from the oven and add them to the pan. Mix everything well. Finally, fold in the feta cheese and let it melt a little.