Kartoffelpfännchen und Feldsalat

für 3 portionen:

5-6 mittelgrosse kartoffel, gut gewaschen und in dünne scheiben geschnitten | 1 el butter | 1 schuss olivenöl | kräuter der provence | 1 zwiebel, fein gewürfelt | 1 knoblauchzehe, fein gehackt | 200 g raclettkäse | salz, pfeffer

für den salat: 200 g feldsalat, gewaschen, gezupft und trocken geschleudert | 4 el olivenöl | 2 el balsamico | 1 kleinen tl akazienhonig | 1 kleinen tl senf | salz, pfeffer

butter und olivenöl in einer grossen pfanne erhitzen, die rohen kartoffelscheiben hineingeben und bei mittlerer hitze 20 minuten anbraten, dabei immer wieder umrühren. dann die zwiebel, den knoblauch und die kräuter der provence dazugeben udn weitere 10 minuten braten. die kartoffeln mit salz und pfeffer abschmecken und den raclettkäse gleichmässig auf den kartoffeln verteilen. die pfanne kommt nun noch für ein paar minuten in den 200° heissen backofen, bis der käse schön gratiniert ist.

für den salat olivenöl, balsamico, honig, senf, salz und pfeffer in einem schraubglas zu einem dressing schütteln und den feldsalat damit anmachen.

den feldsalat zusammen mit der kartoffelpfanne servieren. ein schmaus!

sf | 11.12.2011 | 24 Kommentare

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