Sweet fried potatoes with grappa á la Cambiador

Ingredients for 2 servings:

• 1 large sweet potato(s)
• 1 handful of tomatoes, dried
• 2 spring onions
• 150g mozzarella
• 5 tbsp oil (rapeseed oil)
• 5 tbsp olive oil, Italian
• 25 g pine nuts
• 4 tbsp schnapps (Italian grappa)
• some salt and pepper
• some parsley
• some oregano
• some coriander
• some marjoram

Instructions

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

Sweet potatoes fried with grappa, mozzarella, spring onions

Conceived spontaneously, tried it, and found it to be delicious: In a bowl, combine 5 tablespoons of grappa, 4 tablespoons of Italian olive oil, and a little each of the spices and herbs. Add the previously chopped spring onions and mozzarella and marinate for about 30 minutes. Peel the sweet potato, cut into approximately 1 cm thick slices, and fry in hot rapeseed oil at low to medium heat (speed 1.5-2 of 3) with salt and pepper. When both sides are lightly golden brown after about 10 minutes, add the pine nuts and the finely chopped sun-dried tomatoes. Fry for another 4-5 minutes at medium heat. Then add the prepared mixture of mozzarella, grappa, and spring onions to the pan and fry for another 4-5 minutes at the same temperature. Serve hot. Delicious as a side dish with any type of meat or—I recommend it—with tofu schnitzel. A fruity, dry red wine goes perfectly with it and also brings out the flavor of the grappa.