Potato and vegetable pan

Ingredients for 2 servings:

• 5 potatoes
• 6 mushrooms
• 1 zucchini
• 1 bell pepper(s)
• 100 g shepherd’s cheese
• Salt and pepper, white
• Paprika powder
• Oregano, dried
• Basil, dried
• possibly fresh basil for garnishing
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

A colorful mix of fresh vegetables and spicy shepherd’s cheese

Peel the potatoes and cut into approximately 1 cm cubes. Heat a little oil in a large frying pan over high heat and add the diced potatoes. Cover and fry for 1 minute on high heat, then reduce the heat to low (I used 2/6). Turn the potatoes regularly during the approximately 15 minutes of cooking time over low heat. If you are using leftover, pre-cooked potatoes, it is sufficient to dice and fry them. While the potatoes are cooking, wash and trim the vegetables and cut them into bite-sized pieces. Once the potatoes are golden brown and firm to the bite, return the pan to high heat and add the vegetables. Fry the vegetables for 1 minute, stirring, then reduce the heat and cook the vegetables for about 10-15 minutes, turning regularly, depending on whether you want them firm to the bite or more tender. In the last few minutes, season with salt, white pepper, paprika, dried oregano, and dried basil. Chop or crumble the feta cheese, stir in, and let it simmer for another 2 minutes with the lid closed. Garnish the dish with fresh basil. You can add or change the vegetables as desired. This recipe is great for using up leftovers, as you can add whatever you like around the potatoes.