Pan-Cooked Potatoes with Mozzarella

Pan-Cooked Potatoes with Mozzarella

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Ingredients:

500g medium potatoes, peeled and cut into 1-inch cubes

1 large carrot, peeled and sliced into thin rounds

1 leek, white and light green parts, cleaned and sliced

1 small onion, thinly sliced

200g shredded mozzarella (or fresh mozzarella, torn)

1 tbsp olive oil

Salt and pepper to taste

Optional: 1 clove garlic, minced

Use a non-stick pan to prevent sticking . Place diced potatoes in a pot of boiling salted water. Cook for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.

Heat olive oil in a large pan over medium heat.

Add onions, leeks, carrots, and garlic (if using) add a splash of water and sauté for 5-6 minutes until softened.

Add parboiled potatoes to the pan. Sprinkle with salt, and pepper.

Cook for 10-12 minutes, stirring occasionally, until potatoes are crispy and golden.

Reduce heat to low. Sprinkle mozzarella over the potato mixture.

Cover the pan and cook for 2-3 minutes until the cheese melts. (If using fresh mozzarella, it may take slightly longer.)

Serve directly hot, add a side salad

Add herbs like parsley for freshness.