Potato and vegetable pan with tuna

Ingredients for 2 servings:

• 5 large potatoes
• 1 large onion(s)
• 1 bunch of spring onions
• 1 can of corn
• 1 can of tuna
• ½ zucchini
• 1 cup of crème fraîche, reduced fat
• 2 large tomatoes
• 1 tbsp tomato paste
• 2 tsp beef broth, instant
• 2 tsp sambal oelek
• n. B. smoked salt
• n. B. Pfeffer
• e.g. paprika powder
• 1 clove(s) garlic
• 1 tbsp olive oil

Instructions

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

Peel the potatoes, cut into slightly larger cubes, and boil in salted water until slightly tender, then drain. While the potatoes are cooking, chop the vegetables. Once both are done, heat the oil in a pan and briefly sauté the diced onion with the crushed garlic. Then add the chopped vegetables, canned corn, and tuna. Now add the crème fraîche, stock, tomato paste, and seasonings. Finally, add the potatoes to the pan. Add a little more water, if desired. Let it simmer briefly.