Pan-fried potatoes with pizza cutlets
easy
50 mins
50 mins
Ingredients
- 1 kg new potatoes
- 1-2 stem(s) fresh rosemary
- 100 g dried tomatoes in oil (glass)
- 1 (approx. 100 g) big onion
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Triggered pork loin (salmon)
- 125 g Mozzarella cheese
- 30 g Salami in thin slices
- 30 g Pine nuts
- 4 wooden toothpicks or roulade needles
- 7-10 Tbsp Aluminium foil and oil
Directions
- 1
Wash the potatoes thoroughly and, depending on their size, leave them whole or cut in half. Wash the rosemary, shake dry and pluck the needles from the stems. Drain the dried tomatoes and collect the oil.
- 2
Cut the tomatoes into strips. Peel and roughly dice the onion. Heat the olive oil in a pan and fry the potatoes for 8-10 minutes, turning. Season potatoes with salt and pepper. Add the onion, rosemary, tomatoes and about 3 tablespoons of tomato oil and braise covered over a low to medium heat for 15-20 minutes.
- 3
Turn in between and finally fry open for 1-2 minutes. Cut pork loin into 4 thick steaks. Cut each steak horizontally again, but do not cut through completely. Cut mozzarella into 8 slices.
- 4
Put 2-3 slices of salami and 2 slices of mozzarella in each steak and pin them with a wooden skewer or a roulade needle. Place the pizza escalopes on oiled aluminium foil and grill them on a preheated grill or in a lightly oiled grill pan while turning for 6-10 minutes.
- 5
Roast the pine nuts in a small pan without oil until golden brown and take them out immediately. Season the finished roast potatoes with salt and pepper again and sprinkle with pine nuts. Serve pizza cutlets with it.
Nutrition Facts
660 kcal
41 g
37 g
41 g
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