Potato pan with sheep's cheese cream

Name: Potato pan with sheep's cheese cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 850 g baby potatoes; 1 Garlic clove; 75 g Sheep's cheese; 150 g Whole milk yoghurt; 3 TABLESPOONS Olive oil; 2 Onions; 75 g black olives; 75 g green olives stuffed with paprika; 100 g pickled, mild peppers; 1-2 TABLESPOONS dried or 1 bunch of fresh oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

850 g baby potatoes
1 Garlic clove
75 g Sheep's cheese
150 g Whole milk yoghurt
3 TABLESPOONS Olive oil
2 Onions
75 g black olives
75 g green olives stuffed with paprika
100 g pickled, mild peppers
1-2 TABLESPOONS dried or 1 bunch of fresh oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Peel garlic. Puree sheep's cheese, garlic and yoghurt with the cutting stick of the hand mixer. Stir in 1 tablespoon of olive oil and season to taste with salt and pepper. Drain the potatoes, rinse with cold water and peel. Fry them all around in the remaining oil until golden brown.
2
Peel onions and cut into slices. Add to the potatoes and fry for about 5 minutes. Drain olives and peppers and mix in. Season with oregano, salt and pepper. Pass the sheep's cheese cream extra