Summary

Ingredients

• 2 small potatoes, peeled, cut raw into fine sticks
• 0.5 ½ small zucchini, cut into fine sticks
• 0.5 ½ red pepper (s), cut into small pieces
• 2 tomato (s), cut into small pieces
• 1 tablespoon cottage cheese
• Olive oil for frying
• Parmesan, freshly grated for sprinkling
• Salt and pepper from the mill

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Instructions

1. Sear the potatoes in the olive oil in a non-stick pan. After approx. 5 minutes add the zucchini and bell peppers and sauté for another 5 minutes. Season well with salt and pepper.
2. Finally add the tomato pieces and rub everything through for about 3 minutes so that the tomatoes are hot and have given off some of their juice. Then fold in 1 tablespoon of cottage cheese, season again with salt and pepper.
3. Serve immediately. Sprinkle the parmesan on the plate. A delicious and quick leftover lunch.