|Sat Fat 4g|
For this recipe you need a 25cm non-stick frying pan or a little larger.
Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.
In the frying pan add the olive oil and butter and cook the sliced mushrooms until soft, for about 5 minutes.
While the mushrooms are cooking preheat your grill to medium.
In a bowl lightly whisk the eggs, cream, parsley and a little seasoning.
Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set. Don’t have the grill on too high a temperature. Serve with fresh crisp salad.
2 medium-sized Rooster potatoes, peeled and thinly sliced (equates to 300g)
100g chestnut mushrooms, sliced
5 medium eggs
1tbsp olive oil
A dash of cream
2tbsp chopped fresh parsley
Salt and milled pepper
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
Ham, Cheese and Potato Croquette
This recipe is such a crowd pleaser! The combination of a strong cheese, ham and silky potato makes for a delicious snack that is surprisingly quick to whip up.
This recipe melds together some fantastically rich flavours - sundried tomatoes, bacon, chicken and nutty pesto combine for this simple, yet satisfying dish.
For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?