Swiss Chard and Tomato Pan with Fried Triplets (potatoes)

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 leaves Swiss chard, large
  • 500 g potato (s) (triplets), small new potatoes
  • 3 tablespoon cream cheese, reduced calories, 17% fat
  • 1 clove garlic
  • 50 ml water
  • 250 g cocktail tomatoes
  • 1 ½ tablespoon rapeseed oil
  • 0.3 teaspoon garam masala
  • 0.5 teaspoon ½ turmeric
  • 0.5 teaspoon ½ paprika powder, noble sweet
  • 0.5 teaspoon ½ pepper
  • 0.5 teaspoon ½ salt
Swiss Chard and Tomato Pan with Fried Triplets (potatoes)
Swiss Chard and Tomato Pan with Fried Triplets (potatoes)

Instructions

  1. First wash the triplets and brush them well, then cook until cooked. (I make the jacket potatoes in a suitable container in the microwave: Put the potatoes dripping wet without water in the container and cook 50 g of potatoes for 1 minute at approx. 600 - 650 watts. Always works!). Let the triplets cool, then cut in half and set aside.
  2. Wash the chard and remove the stems. Then cut into strips about 2 cm wide. Wash the tomatoes and quarter or halve depending on the size. Peel off the garlic clove and dice finely.
  3. Place 2 coated pans on the stove and heat them up.
  4. Put 1 tablespoon of oil in a pan and fry the triplets until golden brown. Season with salt and pepper.
  5. Meanwhile, heat the remaining oil in the other pan and fry the crushed garlic for about 1 minute. Then add the dripping wet chard and half of the water and cover with a lid. When the chard shrinks, add the tomatoes. Put the lid back on the pan. Let the vegetables cook for about 3 minutes. Add the cream cheese and the rest of the water. It should be a creamy sauce. If it is too firm, add a little more water.
  6. Season to taste with salt, pepper, paprika powder, garam masala and turmeric.
  7. .

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