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Potato and salami pan with olives

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Ingredients for 2 servings:

  • 300 g beans, fresh, green or yellow
  • salt and pepper
  • Paprika powder
  • oregano
  • 400 g potatoes, boiled
  • 2 onions
  • 5 olives
  • 6 slice(s) salami, aromatic
  • 1 tsp vegetable oil
  • 80 g bell pepper(s), cut into strips, alternatively canned tomato peppers
  • ½ tsp vegetable stock, granulated, dissolved in 125 ml water
  • 1 tbsp tomato paste
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the beans in salted water for about 10 minutes, then rinse and drain. Peel and slice the potatoes, cut the onions and olives into rings, and cut the salami into strips. Heat the oil in a non-stick pan and fry the potatoes, onions, and salami for 5-8 minutes. Stir in the olives, beans, and bell peppers. Mix the broth with the tomato paste and pour over the mixture. Season generously with salt, pepper, paprika, and oregano and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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