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🍽️ Potato and Olive Skillet

350 kcal · 30 min · 4 servings

Ingredients

• 600 g mostly waxy potatoes
• salt, pepper from the mill
• 2 onions
• 100 g pitted black olives
• 4 tbsp olive oil
• 1-2 garlic cloves
• 2 eggs (size M)
• 100 g mozzarella
• 1 bunch flat-leaf parsley

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into thin sticks.
3. 3. Boil the potato pieces in salted water for 15 minutes.
4. 4. Drain the cooking water and let the potatoes drip dry in a colander.
5. 5. Peel the onions and cut them into fine cubes.
6. 6. Chop the olives roughly.
7. 7. Heat the olive oil in a large skillet.
8. 8. Sauté the onions in it until they are translucent.
9. 9. Peel the garlic and press it into the skillet.
10. 10. Add the potatoes and the olives.
11. 11. Sauté everything briefly.
12. 12. Season the dish with salt and pepper.
13. 13. Whisk the eggs in a separate bowl.
14. 14. Tear the mozzarella into small pieces.
15. 15. Sprinkle the cheese over the potatoes.
16. 16. Pour the whisked eggs over everything.
17. 17. Place the lid on the skillet.
18. 18. Cook the dish over low heat for about 10 minutes.
19. 19. Wait until the eggs are set and the cheese has melted.
20. 20. Rinse the parsley and shake it dry.
21. 21. Chop the parsley finely, but reserve a few leaves for decoration.
22. 22. Sprinkle the chopped parsley over the finished dish.
23. 23. Garnish the dish with the reserved parsley leaves.

Nutrition per serving

• kcal: 350
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 27 g