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Fried veggies with cheese

Sometimes simple is best, particularly out on a hike or picnic. When the vegetables are pre-prepared at home, an outdoor lunch can be ready to serve in record time.

Ingredients (4 servings):

  • 500 g small cooked potatoes, sliced or halved
  • 4 tbsp vegetable oil
  • 1 red onion, sliced thin
  • 1 carrot, grated
  • 1 broccoli, cut in pieces
  • 1 apple, cut in cubes
  • 1 yellow onion, cut into wedges
  • 200 mini tomatoes
  • 200 g grilling cheese
  • 1 pot of fresh cilantro
  • 2 tsp chili flakes

Chop vegetables. Fry the potatoes and vegetables in the order they appear on the recipe.

 

Shred the cheese and mix it in.

 

Add chili flakes and cilantro. Turn the pan’s contents over once more and serve immediately.

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