Potato and pepper pan with pepper curd

For 4 people
  • 1 kg potatoes
  • 2 (40 g each) Onions
  • 2 red and yellow peppers
  • 1 clove of garlic
  • 500 g Quark preparation (0.2% fat)
  • 50 g Paprika pulp
  • Salt
  • pepper
  • 1 EL (10 g) Oil
  • 4 stem (s) Oregano
60 minutes
easy
1.
Wash the potatoes and cook in boiling water for about 25 minutes. Drain, let steam out and peel. Let cool and quarter. In the meantime, peel the onions and cut into wedges. Clean and wash the peppers and cut into strips. Peel the garlic and press it through the garlic press. Mix with quark and paprika pulp and season with salt and pepper. Refrigerate. Heat the oil in a pan and fry the onions for about 2 minutes. Fry the potatoes for 10-15 minutes while turning. Fry the peppers for the last 5 minutes. Season with salt and pepper. Wash oregano and pat dry. Pluck the leaves and cut into strips. Sprinkle the potato and bell pepper pan with oregano and serve with bell pepper quark
2.
1 hour waiting time
1 person approx.:
  • 330 kcal
  • 1380 kJ
  • 21 g Protein
  • 4 g fat
  • 52 g carbohydrates

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