Liver pan with pineapple

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel, wash and quarter the potatoes. Cut pineapple rings into pieces. Peel onions, cut into thin rings. Clean, wash and quarter the tomatoes. Wash liver, dab dry and, depending on the size, possibly cut a little smaller.

2. 2

   Heat the oil in a coated pan and fry the potato wedges for 10-12 minutes, turning them. Shortly before the end of the frying time, season with salt and pepper. Remove and keep warm. Put the liver in the oil and fry for about 4 minutes, turning.

3. 3

   Add onion rings and fry briefly. Add pineapple, tomatoes and potatoes to the pan and fry again for another 2 minutes. Season with salt and pepper. Arrange on a plate and garnish with parsley.