Preparation
Step: 1/10

Peel and finely dice 1 onion. Peel and finely chop the garlic.

Step: 2/10

Wash, quarter, deseed and chop the peppers.

Step: 3/10

Heat half the oil in a pan and fry the chopped onion and garlic over a medium heat until softened. Add the pepper quarters and cook for 3-4 minutes.

Step: 4/10

Pour in the white wine and season with salt and pepper.

Step: 5/10

Pour in the stock and tomatoes and simmer, covered, over a medium heat for 15 minutes.

Step: 6/10

Meanwhile, peel and finely grate the remaining onion.

Step: 7/10

Peel and coarsely grate the potatoes.

Step: 8/10

Lightly press the potatoes in a cloth to remove excess liquid and mix with the grated onion. Season with salt, pepper and freshly grated nutmeg.

Step: 9/10

Mix the egg with the potato mixture and fold in the flour. Stand for 5 minutes.

Step: 10/10

Shape the potato mixture into 4 fritters. Heat the remaining oil in a pan and fry the potato fritters for 3 minutes on each side. Serve the potato fritters on the stewed vegetables and scatter over the feta cheese. Garnish with oregano leaves.