Potato and Beetroot Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 potato (s)
- 3 tuber / s beetroot, cooked
- 250 g reen beans
- 3 medium onion (s)
- 3 cloves garlic
- 5 tomato (s), dried
- 500 g tomatoes, passed
- Salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Wash the potatoes unpeeled and cut into small pieces. Heat the oil in the pan and fry the potato pieces really well. Roughly chop the onions and add to the potatoes, fry for a few minutes. Roughly dice the beetroot, finely chop the garlic and the sun-dried tomatoes and add to the pan.
- Finally add the tomatoes and the coarsely chopped beans and season with pepper, salt or other spices. Simmer for a few more minutes over low heat with the lid closed.
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