Potato pan with peppers, olives and chicory

Name: Potato pan with peppers, olives and chicory
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Lamb's lettuce; 3 TSP Sesame seed; 1 kg waxy potatoes; 7-10 Tbsp Salt; 2 red peppers; 2 pistons Chicory; 3 TABLESPOONS Olive oil; 1 Garlic clove; 7-10 Tbsp Pepper; 50 g green olives without stone

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Lamb's lettuce
3 TSP Sesame seed
1 kg waxy potatoes
7-10 Tbsp Salt
2 red peppers
2 pistons Chicory
3 TABLESPOONS Olive oil
1 Garlic clove
7-10 Tbsp Pepper
50 g green olives without stone

Directions

1
Clean lamb's lettuce, wash thoroughly and drain. Roast sesame seeds in a pan without fat until golden brown, remove. Peel, wash and slice the potatoes. Boil potatoes in boiling salted water for 2-3 minutes
2
Drain the potatoes and let them drain. Clean, wash and cut the peppers into strips. Clean, wash and cut the chicory into thick rings. Heat oil in a pan. Fry the potatoes in it at medium heat while turning for 8-10 minutes.
3
Add the paprika and chicory to the potatoes about 5 minutes before the end of the cooking time. Peel garlic, cut into fine slices and cook for the last 2 minutes. Season with salt and pepper. Fold in olives and lamb's lettuce.
4
Sprinkle with sesame seeds and serve immediately.