Mediterranean potato pan with dip

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 kg small new potatoes
  • 300 g green beans
  • 2 red onions
  • 125 g black pitted olives
  • 75 g dried soft tomatoes
  • 5-6 Stem(s) Marjoram
  • 150 g Fresh cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 60 g Fennel Salami in thin slices

Directions

  1. 1

    Wash the potatoes thoroughly and cook in boiling water for approx. 20 minutes until al dente

  2. 2

    In the meantime, clean, wash and halve the beans. Cook in boiling water for about 5 minutes. Pour off, quench. Peel onions and cut into strips. Drain olives and cut in half. Cut tomatoes into pieces. Wash marjoram, shake dry and chop finely, except for a few leaves for garnishing. Mix crème fraîche with 1/3 of chopped marjoram. Season to taste with salt and pepper

  3. 3

    Drain the potatoes, quench and cut in half. Drain well. Heat the oil in a large pan. Fry the salami for about 2 minutes until crispy. Take out and drain on kitchen paper. Fry the potatoes and beans in the cooking fat for 4-5 minutes. Add olives, onions and the remaining chopped marjoram. Fry for about 3 minutes. Season to taste with salt and pepper

  4. 4

    Arrange vegetables, potatoes and sausage with dip on plates and garnish with marjoram leaves

Nutrition Facts

KCAL
520 kcal
CARBS
49 g
FATS
28 g
PROTEINS
15 g