Easy skillet potatoes with leeks and cheese

A delicious vegetarian Winter-time recipe to enjoy as a main meal along with a salad or to accompany nicely a chicken or beef fillet

Recipe of Dimitris Andreou,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients for 4 people:
500 gr. of potatoes, cut into thin slices
500 gr. of leeks sliced (the white and tender green part)

5 tbsp of olive oil
1 bay leaf
1 tsp of sweet spice mix for chicken
150 gr. of grated Greek Kefalotyri cheese (or Parmesan)
salt
pepper

Method:

Warm the olive oil in medium-high heat in a wide non-stick frying pan (or in a low and wide pot).

Add the potatoes, the leeks and the bay leaf in the pan and season with salt, pepper and the spice mix.

Stir with a wooden spoon for a few minutes and then turn the heat down to medium. Continue stirring regularly but gently, until the vegetables are softened completely.

Towards the end of cooking turn the heat up to medium-high again and cook until the potatoes are nicely browned.

Before switching off the heat sprinkle on top with the grated cheese and stir until it is melted and chewy.

Serve while the food is still hot.

Note: If you wish, you can replace the leeks with two large red onions, thinly sliced