Gyros – Potato – Pan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 1 tablespoon clarified butter
- salt and pepper
- 4 pork schnitzel
- 2 tablespoon salt (seasoning salt for gyros)
- 2 bell peppers, yellow
- 1 bunch spring onion (s)
- 1 large onion (s)
- 3 tomato (s)
- 125 g crème fraîche
- Herbs for the crème fraiche
- parsley
Print Recipe
Pin Recipe Instructions
- Peel and slice potatoes, wash and pat dry. Heat the clarified butter in a large pan. Fry the potato slices in it over medium heat for about 15-20 minutes. The potatoes should then be nice and brown and crispy. Then season with salt and pepper.
- In the meantime, wash the meat, pat dry, pound and cut into strips. Then season the meat with the gyros seasoning salt. Wash and clean the peppers and spring onions. Cut the pepper into pieces and the spring onions into small slices. Peel and roughly cut the onions. Wash tomatoes and cut into eighths.
- Mix the crème fraiche with herbs as you like (you can of course also use garlic). Chop the parsley.
- Now take the potatoes out of the pan. Fry the meat in the pan. Then add peppers, tomatoes, leeks and half of the onions and fry for about 5 minutes. Then fold in the potatoes again and heat everything again. If necessary, season with salt, pepper and gyros seasoning salt.
- Arrange the gyro pan. Top with the remaining half of the raw onions and top with the crème fraiche. Then sprinkle some chopped parsley over it.
- A fresh seasonal salad goes well with it.
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