Fried Potatoes with Tomato and Cucumber Quark

Summary

Ingredients

• 4 jacket potatoes, cooked and cooled
• 200 g quark, 0.2% fat
• 2 tomato (s), diced
• 1 cucumber (s), peeled, pitted, finely diced
• 1 clove garlic, finely diced
• 1 small shallot (s), very finely diced
• 1 teaspoon oil
• 1 onion (s), cut into wedges
• salt and pepper
• possibly mineral water

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Instructions

1. Stir the quark and mix it with the finely diced vegetables, garlic and shallot, season with salt and pepper and leave to steep for about an hour. This will make the quark a little more fluid.
2. Peel the cooled potatoes and cut into thin slices. Heat the oil in a non-stick pan and fry the potato slices and the onion wedges over a medium heat. Swirl the pan regularly, add a dash of mineral water if necessary and continue frying. Season the potatoes and serve with the quark.
3. According to my old point model, the dish contains 5 points. Please adjust and calculate according to your own point system.