Greek Potato Pot (vegetarian)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch parsley
- 2 teaspoons salt
- pepper
- oregano
- 800 g potato (s), waxy
- 3 tablespoon oil
- 1 onion (s) (vegetable onion)
- 250 g zucchini
- 250 g tomato (s)
- 200 g sheep cheese
- 150 g sour cream
- 100 g cream
Print Recipe
Pin Recipe Instructions
- Wash and finely chop the parsley. Mix salt with pepper, oregano and parsley.
- Wash the vegetables and cut the peeled potatoes into thin slices. Heat the oil in a large saucepan, fry the potatoes in it, sprinkle some of the seasoning mixture and simmer in a closed saucepan over low heat.
- Put the peeled and diced onion on the potatoes and season again.
- Cut the zucchini into slices, add to the saucepan and season.
- Scald tomatoes with boiling water, leave to stand for about 1 minute, peel off the skin, quarter it, remove the stalks and seeds. Spread the pulp on the vegetables and cook for about 20 minutes.
- Mix the cheese with sour cream and cream, spread on the vegetables and heat again for 5 to 10 minutes.
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