Summary

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

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Instructions

1. 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.
2. 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.