Small patella

Name: Small patella
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g baby potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 Spring onions; 2 Giant mushrooms; 1 Meat tomato; 1 knife tip dried herbs of Provence; 50 g Mozzarella cheese balls; 2 stem(s) Basil and thyme; 1-2 TABLESPOONS Garlic crème fraîche; 7-10 Tbsp colourful pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g baby potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 Spring onions
2 Giant mushrooms
1 Meat tomato
1 knife tip dried herbs of Provence
50 g Mozzarella cheese balls
2 stem(s) Basil and thyme
1-2 TABLESPOONS Garlic crème fraîche
7-10 Tbsp colourful pepper

Directions

1
Peel the potatoes, wash and dab dry. Fry in hot oil, turning occasionally for about 15 minutes. Season with salt and cayenne pepper. In the meantime clean, wash and cut spring onions into longer pieces.
2
Add to the potatoes 5 minutes before the end of the cooking time. Clean the mushrooms, rub with kitchen paper and cut into slices. Add to the potatoes and fry for another 5 minutes, turning occasionally.
3
Wash and dice the tomato and finally fold it in. Season everything with salt, pepper and dried herbs. Drain the mozzarella balls. Chop the herbs. Serve both loose and on the pan.
4
Garlic crème fraîche tastes good with it. Sprinkle with coloured pepper as desired.