Vegetarian fried potatoes with lamb's lettuce and Parmesan cheese
Hol Dir die Kitchen Stories-App
Ingredients · Servings 4
- 1 kg waxy potatoes
- 1 onion
- 150 g lamb's lettuce
- 1 cucumber
- 100g shaved Parmesan
- 50 g seed mix
- Rapeseed or sunflower oil
- olive oil
- Italian vinegar
- Salt
- Pfeffer
- Thymian
- Basil
Method · 45 min
- Peel, chop, and boil the potatoes. Peel the onion, slice it into rings, and set aside.
- Lightly toast the kernels in a little oil and then set them aside. Pine nuts, pumpkin seeds, and/or sunflower seeds are all suitable options.
- While the potatoes are cooking, wash the lettuce and put it in a bowl. Slice the cucumber and add it.
- Place the kernels in the bowl and season with salt, pepper, and basil. Add equal amounts of olive oil and vinegar and mix everything together.
- Place the cooked and slightly cooled potatoes and onion rings in a hot pan with oil and season with thyme. Fry until golden brown.
- Serve the fried potatoes together with the salad and Parmesan cheese.
This recipe is both refreshing and filling thanks to the potatoes. For a little extra flavor, you can add diced ham while frying!
- Peel, chop, and boil the potatoes. Peel and slice the onion into rings and set aside. 1 kg waxy potatoes, 1 onion.
- Lightly toast the seeds in a little oil and then set aside. Pine nuts, pumpkin seeds, and/or sunflower seeds are suitable. 50 g seed mix.
- While the potatoes are cooking, wash the lettuce and put it in a bowl. Slice the cucumber and add it. 150g lamb's lettuce, 1 cucumber.
- Place the kernels in the bowl and season with salt, pepper, and basil. Add equal amounts of olive oil and vinegar and mix well. Olive oil, Italian vinegar, salt, pepper, basil.
- Place the cooked and slightly cooled potatoes and onion rings in a hot pan with oil and season with thyme. Fry until golden brown. (Rapeseed or sunflower oil, thyme)
- Serve the cooked potatoes with the salad and Parmesan cheese. 100g shaved Parmesan cheese.
