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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Place 2 coated pans on the stove and heat them up.
- Put 1 tablespoon of oil in a pan and fry the triplets until golden brown. Season with salt and pepper.
- 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.
- Season to taste with salt, pepper, paprika powder, garam masala and turmeric.
- .
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