Ground beef, potato and bell pepper skillet

Peel the potatoes and cut them into small dice, about 1 cm, so they cook fast. Peel and slice the onion, then cut the green bell pepper into thin strips.

Heat 1 tbsp of olive oil in the skillet over medium-high heat. Add the diced potatoes and a pinch of salt, and brown them, stirring now and then.

Turn down to medium, cover the skillet and let the potatoes cook until tender. Stir two or three times.

Uncover, add the onion and bell pepper with half the remaining oil, so 1 tbsp total for this step if the skillet is dry. Sauté over medium-high heat.

Push the veggies to the sides and put the 400 g of ground beef in the center. Let it brown for a minute without touching it, then break it up with the spatula.

Keep stirring until the meat is fully gray-brown, with no pink at all (70 °C minimum inside). Add the paprika and pepper, and taste before adjusting the salt.

Toss everything over the heat for a few moments to coat the veggies in paprika. Serve right away.