Fiery potato pan

Name: Fiery potato pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 red, yellow and green peppers (approx. 200 g each); 1 (approx. 250 g) Stalk leek (leek); 150 g Cabanossi; 1 Garlic clove; 3 TABLESPOONS Oil; 3-4 Tbsp medium hot aiwar (spicy-hot spice paste); 1-2 TEASPOONS dried parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 red, yellow and green peppers (approx. 200 g each)
1 (approx. 250 g) Stalk leek (leek)
150 g Cabanossi
1 Garlic clove
3 TABLESPOONS Oil
3-4 Tbsp medium hot aiwar (spicy-hot spice paste)
1-2 TEASPOONS dried parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and cut the potatoes into pieces. Quarter peppers, clean, wash and cut into pieces. Leek clean, wash and cut into rings. Cabanossi cut into slices.
2
Peel garlic and dice finely. Heat oil in a pan and fry potatoes for 15-20 minutes until golden brown. Remove from the pan and drain on kitchen paper. Add leek, paprika, cabanossi and garlic to the frying fat and fry for about 5 minutes.
3
Add the aiwar, dried parsley and 3 tablespoons of water to the pan. Fold in the potatoes and fry briefly. Season with salt and pepper and serve immediately.