Summary

Ingredients

• 400 g potato (s)
• 10 g oil
• 50 g ham, diced
• 300 g veetables, various, as desired
• 15 g cheese, rated
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 0.5 ½ onion (s)
• 1 clove garlic
• 0.5 ½ cup broth

Print Recipe Pin Recipe

Instructions

1. At the beginning you peel the potatoes and cut them into cubes. I then put the cubes in a plastic wrap with 5 g of oil and shake the bag until the oil is well distributed. Then pour the potatoes onto a baking sheet lined with baking paper and bake them at about 200 degrees until crispy (for me this takes about 25 minutes).
2. While the potatoes are baking, cut everything else into small pieces. My veggie favorites are leeks, peppers, and zucchini.
3. Just before the potatoes are ready, heat the other 5 g of oil in a Teflon-coated pan along with onion and garlic. Gradually add the remaining ingredients, starting with the ham, through the vegetables to the spices. Deglaze everything with the broth.
4. When the vegetables are done (crispy but no longer raw), add the potato cubes to the pan, along with the diced cheese. Mix everything again briefly, when the cheese has melted, serve on a plate.
5. For WW-fans: I take lean ham cubes, 50 g have exactly 1 point. I also take the Arla cheese with 5% fat, which melts very nicely. 2 discs for one point as well.
6. The whole pan thus has 6 points and makes you feel full.