Spicy potato pan

Ingredients for 4 servings:

• 1 large shallot(s) or onion
• 5 bell peppers, any color
• 12 medium-sized potatoes, waxy
• 4 tomatoes, nB
• 2 small peppers or piri piri
• ¾ liter vegetable broth
• 2 tsp mustard
• 3 tbsp tomato paste
• 150 g yogurt
• 2 tsp olive oil
• Salt
• pepper
• oregano

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

when things have to go quickly

Finely chop the shallot and fry in olive oil in a large pan until translucent. Meanwhile, clean the bell peppers and dice them finely. Add the bell peppers to the onions and fry. If you don’t mind tomato skins in your food, you can finely dice the tomatoes and add them. Otherwise, briefly soak them in hot water and peel them before adding them to the pan. Scrub the potatoes clean with a brush and slice them with the skin on. Add them to the pan with the vegetables and fry briefly. Deglaze with the vegetable stock. Cover and simmer for about 10 minutes (depending on the thickness of the potato slices). After 10 minutes, remove the lid and let the excess liquid evaporate. Clean the bell peppers and chop them very finely. To avoid overheating, it’s best to remove the seeds. Stir them into the potatoes. Thicken the potato pan with mustard and tomato paste and season with oregano, salt, and pepper. Once the potatoes are tender, remove the pan from the heat and stir in the yogurt. I like to make this dish when I need something quick and don’t have many ingredients at home. The vegetables are easy to vary. We like to serve it with a little baguette.