Cut the potatoes and vegetables into larger pieces in the given order and layer them in a saucepan. Season each layer with salt, pepper and minced garlic. Pour the olive oil over them. Close the pot with a lid. Put on the stove and cook over moderate heat, about 30 minutes. The ingredients are cooked in their own juice. You can eat this stew with pan-fried meat or, as we love it, with thin, breaded schnitzel. It also tastes wonderful cold if there are leftovers.
Ingredients
Print Recipe
Pin Recipe