Fried potatoes with smoked pork

Ingredients:

• 450 g new red potatoes (about 4 pcs.), cut into 1 cm pieces.
• 1/4 cup extra-virgin olive oil
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 1 small zucchini, cut into small pieces
• 3 boneless natural smoked pork cutlets (approximately 1 cm thick, 200 g each) or 0.7 kg smoked ham steak, cut into 1 cm pieces.
• 2 tsp chili powder
• 6 cups kale (about 100 g)
• 2 pickled hot cherry peppers, stemmed, seeded and chopped + 1 tbsp marinade from the jar
• 1/4 cup chopped fresh basil
• 1 cup shredded cheddar or fresh mozzarella cheese (about 6 oz.)

Preparation:

1. In a large, heavy-bottomed skillet (preferably cast iron), heat 2 tablespoons olive oil over medium-high heat. Add the potatoes and cook, stirring frequently, until golden brown, 7-8 minutes. Add the onion and cook, stirring, until softened, 2-3 minutes. Reduce heat to medium. Add the remaining 2 tablespoons olive oil, bell pepper, and zucchini; cook, stirring, until tender, 7-8 minutes.
2. Add the smoked pork to the skillet and sprinkle with chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium-high and cook until the meat and vegetables are golden brown, another 2 to 3 minutes. Add the cabbage, cherry peppers, and brine; stir until the cabbage wilts, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese.