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🍽️ Crispy Vegan Potato and Vegetable Skillet

371 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mainly firm 1 kg
• salt pinch
• olives, black 50 g
• zucchini 1 pc.
• pepper, red 1 pc.
• pepper, yellow 1 pc.
• carrots 2 pc.
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• oil 2 tbsp
• tomatoes, chopped 400 g
• pepper, black ground pinch
• sugar 1 tsp
• cumin 0.25 tsp
• parsley, fresh 10 g
• soy yogurt 100 g

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them with salted water.
3. 3. Bring the water to a boil and cook the potatoes for about 10 minutes.
4. 4. Drain the cooking water and let the potatoes steam dry in the colander.
5. 5. Wash the zucchini and cut off the hard ends.
6. 6. Halve the zucchini lengthwise and slice it into thin rounds.
7. 7. Wash the bell pepper, halve it, and remove the stem and seeds.
8. 8. Cut the bell pepper into thin strips.
9. 9. Wash the carrots and cut off the ends.
10. 10. Slice the carrots into rounds.
11. 11. Halve the onion, peel it, and chop it into coarse cubes.
12. 12. Peel the garlic and chop it finely.
13. 13. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
14. 14. Fry the prepared potatoes in the skillet for about 3 minutes until crispy.
15. 15. Add the chopped vegetables to the skillet and fry them for another 4 minutes.
16. 16. Add the chopped tomatoes to the skillet.
17. 17. Season the mixture with salt, pepper, a pinch of sugar, and cumin.
18. 18. Cover the skillet and let the dish simmer gently for about 10 minutes.
19. 19. Wash the parsley and shake it dry.
20. 20. Pluck the parsley leaves from the stems and chop them finely.
21. 21. Divide the hot potato skillet among plates.
22. 22. Add a dollop of soy yogurt and sprinkle the chopped parsley on top.
23. 23. Enjoy your meal!

Nutrition per serving

• kcal: 371
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 42 g