Moms Cookbook

Kartoffel-Gemüse-Pfanne

Crispy potato and vegetable pan with pointed peppers, mushrooms, onion, courgette and Kabanossi, with a garlic-herb sour cream dip. Serves 2.

Makes
2 servings

Instructions

  1. For the dip, season the sour cream or crème fraîche with the pressed garlic, herbes de Provence, salt and pepper, stir well and let it steep in the fridge for a while.

  2. Boil the potatoes in their skins for 20-25 minutes (test that they're done), drain, peel and dice.

  3. Wash the peppers and cut into not too thin pieces. Clean the mushrooms and halve or quarter them depending on size. Cut the leek or spring onions into rings (Mom halves 1-2 onions and cuts them into 1 cm slices).

  4. Fry the potatoes in a separate pan so they stay crispy. At the end add the Kabanossi cut into 1 cm pieces, fry briefly too and season with salt and pepper.

  5. At the same time fry the vegetables in hot oil in the other pan and season with salt, pepper and a little oregano. Add the potatoes and Kabanossi to the vegetables and mix. You can also do everything in one pan.

Notes

Variations

Instead of the dip, sprinkle grated cheese over it, put the lid on and let it melt over medium heat, or simply fry some eggs to go with it.