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Summery vegetable pan with Spanish character

updated

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Ingredients for 2 servings:

  • 500 g potatoes (triplets)
  • 200 g cream
  • 2 pointed peppers
  • 100 g pepper (fried pepperoni)
  • Pepper, colorful
  • Salt
  • Paprika powder, sweet
  • some rosemary
  • Tomato paste
  • some oil (germ oil)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

simple, vegetarian and delicious

Wash the new potatoes and boil them in salted water for about 15 minutes. Drain the water and fry the potatoes in a little oil over high heat. Once the potatoes are slightly browned, add the peppers and cook over medium heat. After about two minutes, add the diced peppers and seasonings. Stir in the tomato paste and cream for another 3-4 minutes. When the sauce has reached the desired consistency, serve. Tip: Fry the peppers whole. Simply cut off the top end when eating and place it on the side of the plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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