Veggie-Packed Skillet Potatoes

A delicious vegetarian dish without the extra cost or hassle! Stewed potatoes with vegetables in a frying pan is both a bright side dish and a complete second course with which you can experiment endlessly. I cook it with zucchini, tomatoes and sweet peppers, supplemented with celery, broccoli and peas.
cook time: 1h 20 min
Lucas Halstead
Veggie-Packed Skillet Potatoes

Nutrition Facts (per serving)

68
Calories
4g
Fat
8g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 150 g
Salt to taste
Ground black pepper to taste
Water 150 ml
Potato 500 g
Broccoli 100 g
Tomato paste 1 tbsp
Vegetable oil 3 tbsp
bell pepper (colorful) 2 pc
Green pea 50 g
Celery stalk 1 pc
Zucchini 300 g

Recipe instructions

Step 1

Step 1
How to make delicious stewed potatoes with vegetables in a frying pan? Very simple! To begin, prepare the necessary ingredients according to the list. You can replace or add vegetables to your liking.

Step 2

Step 2
Peel the potatoes and cut into slices or cubes, but not very finely, so that the potatoes do not boil over and retain their shape during stewing.

Step 3

Step 3
Cut zucchini or regular zucchini into cubes or quarters. The cutting should be such that on one side the zucchini does not boil over during stewing and is convenient to eat. What kind of zucchini works best? Choose young fruits with delicate skin. If using more mature squash, trim off the rough skin and scoop out the seeded center.

Step 4

Step 4
Green peas and broccoli can be used fresh or frozen. Frozen vegetables must be thawed first.

Step 5

Step 5
Remove seeds and stalks from the bell pepper. Cut the pulp into cubes. My red bell pepper is very large, so I took half.

Step 6

Step 6
Cut the tomatoes into slices. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 7

Step 7
Cut the celery into pieces. If the stem is small, you can take two.

Step 8

Step 8
Finely chop the garlic.

Step 9

Step 9
Add tomato paste to the water, a pinch of salt and pepper and stir until smooth.

Step 10

Step 10
Heat the vegetable oil in a deep frying pan over medium heat, add the potatoes and, stirring, fry until lightly golden brown.

Step 11

Step 11
Add bell pepper, zucchini and celery. Fry, stirring, for another 2-3 minutes.

Step 12

Step 12
Pour water with tomato paste into the vegetables and mix gently. Simmer over low heat, covered, for about 10 minutes until the vegetables are cooked.

Step 13

Step 13
Add tomatoes, broccoli florets, green peas and garlic. If necessary, add salt and pepper to the vegetables. Simmer everything together under the lid for about 10 minutes.

Step 14

Step 14
Remove the pan from the heat, cover with a lid and let the dish steep for 5-7 minutes. Bon appetit!

Additional rubrics

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