Potato – leek – pepper – pan

Ingredients for 2 servings:

• 1 ½ red bell peppers
• 400 g potatoes, mostly waxy
• 1 stalk(s) leek, cut into rings
• 1 tsp cumin, ground
• 2 garlic cloves, pressed
• 2 ½ tsp vegetable broth, granulated
• 100 ml water, boiling
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the raw potatoes and slice them. Cut the bell pepper into strips, trim 1 leek and slice it into rings. Heat a pan with about 3 tablespoons of vegetable oil. Once the oil is hot, add the raw potato slices. Fry for about 10 minutes on almost full heat, turning halfway through. Add 100 ml of boiling water and dissolve 3 teaspoons of vegetable stock in it, stirring well. Let the potatoes simmer for about 10 minutes on medium heat (uncovered). Once the potato slices have simmered, season them with plenty of pepper and a little salt, as the stock already contains salt. The stock should now have almost evaporated, and a thicker sauce should have formed, which has covered the potatoes. Add the bell pepper strips and simmer for another 5 minutes with the lid half open. Almost at the end, I add the leek rings and let it simmer for another 5 minutes (with the lid half-open). Now I add the crushed garlic cloves and season the whole thing with 1 teaspoon of ground cumin. You can add a little more if you like, but I prefer a very light cumin flavor. The dish is ready when the potatoes are tender, but they shouldn’t be so soft that they fall apart. Plate and serve.