Corsican Potato Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), small
- 4 tablespoon olive oil
- 2 bell peppers, red and yellow
- 200 g zucchini
- 2 spring onion (s)
- 1 sprig rosemary
- 1 sprig oregano
- 1 clove garlic
- 100 g olives, black
- 100 g sheep cheese
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Brush the potatoes with their peel under cold running water, quarter them. Heat 2 tablespoons of olive oil in a large pan, fry the potatoes over medium heat for 10 minutes. Turn more often. Quarter and core the paprika, cut into pieces approx. 3 cm in size, add to the potatoes and let cook. Cut the zucchini into 1 cm thick slices, clean the spring onions, cut into rings and add both to the pan with 2 tablespoons of olive oil and fry for another 5 minutes.
- Pluck the rosemary and oregano and chop finely. Drain the olives. Cut the sheep`s cheese into approx. 1 cm cubes. Mix in shortly before the end of the cooking time. Season the potato pan well with salt, pepper and nutmeg.
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