Colorful Potato‑Vegetable Stir‑Fry

Ingredients

• 800 g potatoes (firm, boiling)
• 1.5 red bell peppers
• 1 green bell pepper
• 4 shallots
• 2 Garlic cloves
• 4 artichoke hearts (from jar)
• 100 g cocktail tomatoes
• 1 handful watercress
• 100 g crème fraîche
• 2 balls mozzarella
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash potatoes and cook in boiling salted water for about 15‑20 minutes.

2. 2.

   Wash peppers, deseed, remove membranes, and cut into wide strips. Peel shallots and slice into half‑rings; peel garlic and finely chop. Drain artichokes and quarter or eighth them. Wash tomatoes and halve.

3. 3.

   Wash watercress, shake dry, trim thick stems, roughly chop, then blend with crème fraîche in a mixer until smooth. Slice mozzarella into thin rounds. Peel potatoes and cut crosswise into about 1 cm thick slices.

4. 4.

   Heat oil in a wok or skillet. Fry potato slices evenly on all sides. Add peppers, shallots or onions, garlic, and artichokes; season with salt and cook for another ~5 minutes until peppers are firm.

5. 5.

   Fold in tomatoes, season the mixture, taste, and adjust seasoning. Plate onto dishes with watercress cream and mozzarella.

6. 6.