Mediterranean Diet Simple Potato Stir Fry
Elevate your weeknight dinners with this Mediterranean Diet Simple Potato Stir Fry, a flavorful and wholesome dish bursting with vibrant vegetables and zesty seasonings. Featuring thinly sliced red potatoes, sweet red bell pepper, tender zucchini, and nutrient-packed baby spinach, this skillet recipe is infused with garlic, lemon zest, and dried oregano for a fresh Mediterranean flair. Cooked in heart-healthy extra virgin olive oil, this quick and easy stir fry comes together in just 30 minutes, making it perfect for busy lifestyles. Top it off with crumbled feta cheese for an optional creamy twist, and serve it as a satisfying vegetarian main or a versatile side dish. Healthy, simple, and packed with Mediterranean flavor—this recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams small red potatoes
- 3 tablespoons extra virgin olive oil
- 1 medium red bell pepper
- 1 medium zucchini
- 1 small red onion
- 3 large garlic cloves
- 100 grams baby spinach
- 1 medium lemon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 50 grams feta cheese (optional)
Instructions
Wash and scrub the potatoes. Slice them into thin rounds, approximately 1/4 inch thick.
Core and dice the red bell pepper. Slice the zucchini into half-moons. Finely chop the red onion. Mince the garlic cloves.
In a large non-stick skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
Add the sliced potatoes to the skillet, season with a pinch of salt and pepper, and sauté them for about 10 minutes, stirring occasionally, until they start to become golden brown and tender.
Add the chopped red onion and minced garlic to the skillet, and sauté for an additional 2 minutes until the onions soften.
Add the diced red bell pepper and zucchini to the skillet, and continue cooking for another 5 minutes, stirring frequently, until the vegetables are tender-crisp.
Stir in the baby spinach and cook for 1-2 minutes, just until wilted.
Zest the lemon and add the zest to the skillet, along with the juice of half the lemon, dried oregano, and remaining olive oil. Toss everything to combine well.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and sprinkle with feta cheese if using.
Serve hot as a main dish or a side, garnished with additional lemon wedges if desired.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 30.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3322 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
