Mediterranean Leftover Skillet with Potatoes, Rice and Tomatoes

A hearty skillet made from leftover potatoes and rice, enhanced with zucchini, bell pepper and a spiced tomato sauce. It comes together in a single pan and tastes just as good the next day.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g cooked potatoes, diced
• 200 g cooked rice, leftover
• 150 g zucchini
• 1 pc red bell pepper
• 1 pc onion
• 1 pc garlic clove
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 can chopped tomatoes
• 1 tsp sweet paprika powder
• 1 tsp dried oregano
• 1 bunch parsley
• salt to taste
• pepper to taste

Method

1. Peel and finely dice the onion and garlic. Wash the zucchini and bell pepper and cut them into small cubes.
2. Heat the olive oil in a large pan and fry the potato cubes over medium to high heat for 5 minutes, until crispy.
3. Add the onion and garlic and sauté for 2 minutes, until translucent.
4. Add the zucchini and bell pepper and fry for another 4 minutes.
5. Stir in the tomato paste, toast briefly, then stir in the chopped tomatoes and paprika powder.
6. Add the rice, season everything with oregano, salt and pepper, and simmer for 6 to 8 minutes, until the rice is hot and the sauce is thick.
7. Finely chop the parsley, sprinkle it over the pan and serve hot.