Quick mincing pan with olives

Name: Quick mincing pan with olives
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 3 TABLESPOONS Oil; 1 collar Spring onions; 300 g cherry tomatoes; 1/2 bunch Thyme; 500 g mixed minced meat; 1 TEASPOON Instant vegetable stock; 60 g green olives; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
3 TABLESPOONS Oil
1 collar Spring onions
300 g cherry tomatoes
1/2 bunch Thyme
500 g mixed minced meat
1 TEASPOON Instant vegetable stock
60 g green olives
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper

Directions

1
Peel and slice the potatoes. Heat oil in a coated pan, fry potato slices for about 10 minutes, turning them several times until golden brown. In the meantime, clean and wash spring onions and cut into wide rings.
2
Wash, clean and halve the tomatoes. Wash the thyme, dab dry, put some aside for garnishing, chop the rest finely. Remove the potatoes from the pan and let them drip off on kitchen paper. Add the minced meat to the frying fat and fry until crumbly, turning.
3
Add spring onions and thyme and fry for 2-3 minutes. Add tomatoes, add 150 ml water, bring to the boil. Stir in broth and simmer for 2-3 minutes. Fold in potatoes and olives and season with salt and cayenne pepper.
4
Garnish with thyme put aside.