Summary

Ingredients

• 4 Mettenden
• 3 bell peppers, red, yellow, green
• 2 onions)
• 600 g potato (s)
• 3 cloves garlic
• vegetable oil
• olive oil
• salt and pepper
• Paprika powder, noble sweet
• Paprika powder, hot as rose
• herbs Provence

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Instructions

1. Peel and slice the potatoes. Slowly cook the potato slices in a pan, preferably with a high rim, with vegetable oil, salt, pepper and sweet paprika powder. If possible with a lid.
2. In the meantime, peel and quarter the onions and pull apart the individual layers. Peel the garlic and cut into thin slices. Core, wash and cut the peppers into strips.
3. Heat the olive oil in a second pan. Fry the onions, paprika strips and garlic until the desired color and set aside.
4. While roasting, cut the meatloafs into slices and fry them in a little oil in another pan, also set aside when the color you want.
5. When the potatoes are cooked firm to the bite, add the vegetable mixture and the meatloaf. Season everything with the spices.
6. This goes well with a salad to taste and a delicious garlic dip.