Spicy potato and green bean stir-fry

Ingredients for 2 servings:

• 2 tbsp clarified butter
• 2 medium-sized onions, finely diced
• 2 medium-sized garlic cloves, finely diced
• 2 tbsp savory, fresh, finely chopped
• 400 g jacket potatoes, small, cooked
• 400 g French beans, cleaned
• 100 g Gruyère cheese, coarsely grated
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, completely without meat and bacon

Peel the boiled potatoes and cut them into 2 cm cubes, and cut the beans into 4 cm pieces. Heat 1 tablespoon of clarified butter in a small pan over medium heat. Sauté the onions until translucent, then fry until golden brown, stirring constantly. Add the garlic and fry, but do not brown. Finally, stir in the chopped savory and season with salt and pepper. Transfer everything from the pan to a plate. Meanwhile, blanch the beans in plenty of salted water for 5-6 minutes. Drain and refresh briefly. Heat the remaining clarified butter in a large pan or two small ones, fry the potato cubes until browned on all sides. Add the beans and heat through. Season with salt and pepper. Stir in the onion and savory mixture and sprinkle with grated cheese. Place a lid on the pan and reduce the heat to very low (I have an induction hob, so this works immediately. If using an electric stove, reduce the heat beforehand). When the cheese is completely melted and little brown crusts have formed around the edges, serve on plates. This also makes a wonderful leftover dish.