Potato gyro pan

Ingredients for 1 servings:

• 400 g potatoes
• 150 g gyros meat, frozen or fresh
• ½ bell pepper(s)
• 75 g feta cheese
• 1 small onion(s)
• ½ garlic clove(s)
• 10 g butter
• 3 tbsp olive oil
• salt and pepper
• 1 pinch(s) thyme, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the potatoes and rinse briefly under cold running water, then cut into slices, wedges, or chunks. Heat the oil (rosemary oil is also recommended) in a pan, add the potatoes, and fry over medium heat, turning frequently, until golden brown. Cover the pan with a lid. Before adding the gyros, add a knob of butter to the pan and let it melt briefly. Add the gyros to the potatoes after about 7-10 minutes of cooking. Do not thaw frozen gyros, and cover the pan with a lid. Trim, wash, and finely slice the bell pepper. Peel and finely slice the onion. Peel and finely slice the garlic; do not chop or press it. About 8 minutes before the end of the cooking time, add the diced onion and sliced ​​garlic to the pan. About 4 minutes before the end of the cooking time, add the pieces of bell pepper and fry briefly. Add salt, pepper, and thyme shortly before the end of the cooking time. Arrange the potato gyro dish on a plate. Dice the feta cheese, sprinkle it over the potatoes, and serve. A quick tip: Do all the chopping before frying, so you can concentrate fully on preparing the dish.