Potato-Cucumber-Pan

Name: Potato-Cucumber-Pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g waxy potatoes; 2 TABLESPOONS Olive oil; 6 red peppers (jar); 300 g Cucumber; 75 g green, pitted olives; 250 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Dill

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g waxy potatoes
2 TABLESPOONS Olive oil
6 red peppers (jar)
300 g Cucumber
75 g green, pitted olives
250 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Dill

Directions

1
Peel, wash and slice the potatoes. Heat 1 tablespoon of oil in a large, coated pan. Fry half of the potatoes in it, turning several times for about 10 minutes. Meanwhile drain the pepperoni and put 1-2 aside for garnishing. Remove the stalk from the rest and cut the peppers into pieces.
2
Wash, clean and slice the cucumber. Take out the potatoes and let them drain on kitchen paper. Add 1 tablespoon of oil to the pan and fry the remaining potatoes in the same way. Add the cucumber, olives and pepperoni to the pan and continue frying for 3-4 minutes. Add stock, add potatoes and simmer covered for 4-5 minutes, turning occasionally. Season to taste with salt and pepper. In the meantime, wash the dill, dab dry and put something aside for garnishing. Pluck the remaining dill from the stalks and chop coarsely. Fold the dill under the potato pan.
3
Season to taste with salt and pepper. In the meantime, wash the dill, dab dry and put something aside for garnishing. Pluck the remaining dill from the stalks and chop coarsely. Fold the dill under the potato pan. Garnish with the rest of the dill and pepperoni. Serve with cottage cheese