Colourful potato and vegetable skillet
Preparation time: 10 minCooking time: 25 min2 servings
From the article: 10 ovulation recipes: colourful meals and a cake to share
Ingredients
2 Servings
- 400 g waxy potatoes
- 2 tbsp olive oil
- 1 sprig rosemary
- 1 red pepper
- 1 small courgette
- 150 g cherry tomatoes
- 2 spring onions
- 1 garlic clove
- 1 tsp smoked paprika
- ½ lemon, juice only
- ½ bunch flat-leaf parsley
- 1 pinch salt
- 1 pinch pepper
Instructions
- 1Wash the potatoes and cut, unpeeled, into roughly 1.5 cm cubes. Heat olive oil in a large pan, add potatoes and rosemary, cover and fry over medium heat for 12 to 15 minutes. Turn only occasionally so they brown.
- 2Meanwhile, dice pepper and courgette into 1 cm pieces. Slice spring onions, separating white and green parts. Chop garlic and halve tomatoes.
- 3Remove the lid, add pepper, courgette and spring onion whites and fry uncovered for 5 minutes until the potatoes are crisp outside.
- 4Stir in garlic, paprika and tomatoes and cook for 2 minutes until the tomatoes just soften.
- 5Remove the rosemary. Season with lemon juice, salt and pepper and scatter with chopped parsley and spring onion greens.
Nutrition: 290 kcal · 7 g protein · 42 g carbs · 10 g fat
