Potato Pan with Vegetables and Cheese

Ingredients

• 500 g cooked potatoes from the day before
• 300 g frozen spinach
• 400 g Tomatoes
• 150 g Italian sheep cheese
• 1 Garlic clove
• 2 tbsp oil
• 1 bunch Oregano
• salt (and pepper)

Instructions

1. 1.

   Cut potatoes into large pieces. Cook spinach in lightly boiling salted water for 10-15 minutes, drain and gently separate. Wash tomatoes and quarter them. Dice the sheep cheese, peel the garlic and squeeze out the juice. Heat oil in a pan. Briefly sauté the prepared ingredients. Lift the potatoes and cheese cubes to the side and sprinkle everything with chopped oregano. Season with salt and pepper as desired.