Easy on the table:

Super quick Italian stew

In the summer I devour one after the other salad, in the winter I like to dive onto the couch with a big bowl of steaming stew. Preferably of the kind that has been simmering all day on low heat. Traditionally Limburgian sour meat, a pot of Belgian stew with dark beer or a Hungarian goulash like only mom makes. But there are also pots that are quick and easy to prepare. Don't know what to put on the table tonight? This one-pan dish with baby potatoes, black olives, and chorizo is ready in half an hour.

Italian one-pan dish

200 grams baby potatoes

200 grams leaf spinach

100 grams black olives

100 grams chorizo, diced

pack of cherry tomatoes

a few sprigs of rosemary

balsamic vinegar

salt and pepper

Preheat the oven to 180 degrees.

1. Fry the baby potatoes in some olive oil and season with salt and pepper.

2. Add the spinach, olives, chorizo, tomatoes, and a handful of chopped rosemary. Let it cook on low heat for at least 15 minutes.

3. At the end, add a splash of balsamic vinegar, put the mixture in a baking dish, and place it in the preheated oven for another ten minutes.