Summary

Ingredients

• 1 onion (s)
• 2 large carrots
• 2 pointed peppers, yellow or red
• 2 large tomato (s), preferably beefsteak tomatoes
• 200 g spinach, frozen or fresh
• 750 g potato (s)
• 2 teaspoons dried rosemary
• 4 tablespoon olive oil, for frying
• some salt and pepper

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Instructions

1. Chop the onion and fry in olive oil. Dice the peppers and carrots and fry them too. Meanwhile, cut the potatoes into small sticks (approx. 3-5 cm long, 0.5 cm in diameter). Add to the onions, bell peppers and carrots and fry briefly on high heat. Then pour the rosemary and a little salt over it, reduce to medium heat and put the lid on the pan.
2. Usually the potatoes soak in enough water not to burn. But if it does stick, very little! Add water. Dice the tomatoes and add after about 3 minutes. Salt lightly again. When the potatoes are almost soft, add the spinach after a maximum of 8-10 minutes. Simmer for another 2-3 minutes until the potatoes are tender. Season to taste with freshly ground pepper and, if necessary, a little salt.
3. If you want, you can add an egg or some Parmesan cheese, but then of course the dish is no longer vegan!