Potato-Zucchini Skillet

Ingredients

• 600 g waxy potatoes
• Salt
• 2 Zucchini
• 0.5 bunch Basil
• 150 g Gouda cheese
• 20 g clarified butter
• Pepper

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for 25 minutes. Wash, trim, quarter lengthwise, and cut the zucchini into 1 cm thick pieces. Wash the basil, shake dry, and finely chop it. Drain the potatoes, rinse with cold water, peel, let cool, then slice into about 1 cm thick rounds. Dice the cheese into small cubes.

2. 2.

   Heat clarified butter in a tall skillet and sauté the zucchini while tossing. Remove and set aside. Add the potato slices to the skillet and fry them until golden brown, tossing occasionally. Return the zucchini and add basil, mix well, and season with salt and pepper.

3. 3.

   Add the cheese, let it melt slightly, then plate the fried potatoes with zucchini in the skillet. Serve as desired, optionally garnished with green olives.