Summary

Ingredients

• 400 g potato (s), boiled
• 2 teaspoons oil (highly heatable, e.g. rapeseed oil)
• 150 g zucchini
• 100 g carrot (s)
• 100 g bell pepper (s)
• 30 g parmesan cheese
• some seasoning (s), to taste
• 0.5 ½ onion (s), diced
• 1 clove garlic, finely diced

Print Recipe Pin Recipe

Instructions

1. Cut the potatoes and vegetables into bite-sized pieces.
2. Heat the oil in a non-stick pan and briefly sauté the onion and garlic in it. Add the vegetables according to their firmness, e.g. first carrots, then zucchini, then paprika, which takes the longest to soften, put into the pan first. As soon as the vegetables are fried until they are soft (should still have a bite for me), add the potatoes and season to taste. I personally like salt, pepper and nutmeg to go with it.
3. When the potatoes and vegetables are done, turn brown and smell good, sprinkle the freshly grated Parmesan on top and stir everything well.
4. My junior doesn`t like these fried potatoes, but I love them. The ideal use of leftovers
5. This amount is sufficient as a main course for one person, for two it is only enough as a side dish.
6. WW-P .: a total of 6 p.
7. LF30: 28.99%