Summary

Ingredients

• 1 large shallot (s) or onion
• 5 bell peppers, any color
• 12 medium potato (s), waxy
• 4 tomato (s),
• 2 small peppers, or piri piri
• 0.75 liter ¾ vegetable stock
• 2 teaspoons mustard
• 3 tablespoon tomato paste
• 150 g yourt
• 2 teaspoons olive oil
• salt
• pepper
• oregano

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Instructions

1. Finely chop the shallot and fry in the largest possible pan in olive oil until translucent.
2. Meanwhile, clean the peppers and cut into small cubes. Add the paprika to the onions and fry them.
3. If you don`t mind tomato peels in your food, you can dice the tomatoes and add them. Otherwise, they should be briefly immersed in hot water and peeled before adding them to the pan, diced.
4. Scrub the potatoes clean with a brush and cut into slices with the skin on. Add to the vegetables in the pan and fry briefly. Deglaze with the vegetable stock. Cover and cook for about 10 minutes (depends on the thickness of the potato slices).
5. After 10 minutes, remove the lid and allow excess liquid to evaporate. Clean the peppers and cut very finely. It is best to remove the seeds so that it doesn`t get too hot. Stir in the potatoes.
6. Thicken the potato pan with mustard and tomato paste and season with oregano, salt and pepper. As soon as the potatoes are cooked, remove the pan from the heat and stir in the yogurt.
7. I like to make this dish when it has to go a little faster and I don`t have many ingredients in the house. With vegetables you can vary well.
8. We like to eat a little baguette with it.