Potato pan with feta cheese

Name: Potato pan with feta cheese
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 Branches of rosemary; 1 Garlic clove; 600 g young potatoes; 2 mild red peppers (about 15 g each); 2-3 TABLESPOONS Olive oil; 75 g black olives; 125 g Sheep's cheese; 7-10 Tbsp coarse salt; 7-10 Tbsp Rosemary

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

2 Branches of rosemary
1 Garlic clove
600 g young potatoes
2 mild red peppers (about 15 g each)
2-3 TABLESPOONS Olive oil
75 g black olives
125 g Sheep's cheese
7-10 Tbsp coarse salt
7-10 Tbsp Rosemary

Directions

1
Wash the rosemary, dab dry and pluck the needles from the twigs. Peel garlic and chop finely. Brush the potatoes thoroughly with a vegetable brush, wash and cut into slices of about 1/2 cm thickness. Clean and wash the pepperoni. Heat olive oil in a pan and fry potato slices in it at medium heat while turning for 7-8 minutes.
2
Add rosemary, pepperoni, garlic and olives about 2 minutes before the end of the frying time. In the meantime, cut the cheese into cubes. Season potatoes with salt. Serve the potatoes sprinkled with feta cheese on two plates. Garnish with rosemary as desired