Rustic potato pan with Brussels sprouts

This main dish with potatoes and Brussels sprouts is low in calories, delicious and very filling.

Ingredients for 4 servings:

  • 400 g Brussels sprouts
  • 7 g vegetable broth without yeast
  • 1200 g potatoes
  • 28 ml oil according to tolerance
  • salt
  • white pepper
  • rosemary
  • 100 g shallots
  • 150 g tomatoes
  • 150 g sheep cheese 40 %
  • 75 g olives, black


  • Clean and wash the Brussels sprouts and put them in a saucepan with the vegetable broth, just cover with water and let cook well for about 15 minutes.
  • In the meantime, wash the potatoes thoroughly, peel them and cut them into large cubes. Heat the oil in a large pan, fry the potatoes in it and season with salt, pepper and rosemary.
  • Fry over medium heat for about 20 minutes.
  • Finely chop the shallots and add to the potatoes after roasting for 15 minutes.
  • Wash the tomatoes and cut into wedges, dice the sheep’s cheese. Drain the cooked Brussels sprouts in a colander. Give tomatoes, sheep’s cheese, the Brussels sprouts and olives to the potatoes.
  • Continue to fry briefly, turning carefully.
  • Season with pepper to taste.


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