Vegetarian fried potatoes

Ingredients for 1 servings:

• 400 g potatoes, from the previous day
• 2 tsp oil (high-heat resistant, e.g. rapeseed oil)
• ½ onion(s)
• 1 clove(s) garlic
• 100 g carrot(s)
• 150 g zucchini
• 100 g bell pepper(s)
• salt and pepper
• Nutmeg, freshly grated
• 30 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low-fat and suitable for WW

Cut the potatoes and cleaned vegetables into bite-sized pieces and cubes. Heat the oil in a non-stick pan and briefly sauté the onion and garlic cubes. Add the vegetables according to their firmness, e.g. carrots, zucchini, peppers, add whichever takes longest to the pan first. Once the vegetables are soft (mine should still have a bite), add the potatoes and season to taste. I personally like salt, pepper and nutmeg. When the potatoes and vegetables are cooked through, browned and smelling good, sprinkle the freshly grated Parmesan cheese over them and mix everything well. Note: my son doesn’t like these fried potatoes, but I love them. The ideal use of leftovers This amount is enough as a main course for one person, for two it would only be enough as a side dish. This recipe is suitable for WW.