Potato-Leek Pan with Tomatoes

Ingredients

• 800 g potatoes (firm‑starch)
• 3 stalks leek
• 500 g tomatoes
• 1 onion
• 1 Garlic clove
• 4 slices Danish breakfast bacon
• 3 tbsp olive oil
• 2 tbsp butter
• Salt
• freshly ground pepper
• 4 Sage leaves
• smooth parsley

Instructions

1. 1.

   Peel, wash and cut the potatoes into pieces. Clean, wash and slice the leeks into thicker rings. Wash and quarter the tomatoes. Peel and roughly dice the onion and garlic. Cut the bacon into strips.

2. 2.

   Heat a pan and render the bacon until crispy. Remove it and set aside. Add olive oil and butter to the pan and heat. Add the potatoes and fry for 20 minutes, turning occasionally.

3. 3.

   Add the leeks, onions, and garlic and cook together for 10 minutes. In the last 5 minutes add the tomatoes and sage leaves and let them simmer with the rest of the ingredients.

4. 4.

   Season with salt and pepper. Rinse, dry, and chop the parsley. Mix it in with the bacon and combine everything in the pan.