Zucchini and potato pan with mushrooms and feta

Ingredients for 2 servings:

• 280 g potatoes, mainly waxy
• 300 g zucchini
• 150 g mushrooms, brown
• 1 small onion(s)
• 80 g feta cheese (sheep or goat)
• Olive oil for frying
• salt and pepper
• 1 shot of water
• 1 pinch of cayenne pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the potatoes and cut them into bite-sized pieces, still with the skin on. Clean the mushrooms and cut them into bite-sized pieces or slices. Wash the zucchini and cut them into bite-sized pieces. Peel the onion and cut them into small pieces. Grate the feta cheese. Fry the raw potatoes in a little olive oil until golden brown. Meanwhile, season with salt and pepper and cook covered for about 3 minutes over medium heat. Remove the potatoes from the pan and set aside. Add the zucchini pieces to the pan and cook until crispy. Once they are slightly browned, add the mushrooms and continue cooking both. As soon as the mushrooms start to cook, add the onions. Mix everything together thoroughly and cook briefly. Then add the potatoes. Add a splash or splash of water. Mix everything again, then season with salt and pepper. Cover the pan and simmer for about 5 minutes over medium heat. Spread the feta cheese evenly on top and let it melt, covered, over low heat. Stir everything evenly and finally season with a light pinch of cayenne pepper and salt.