|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, milk, 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 Smooth potatoes (such as Desiree), peeled and thinly sliced (equates to 300g)
100g chestnut mushrooms, sliced
5 medium eggs
1tbsp olive oil
2tbsp chopped fresh parsley
Salt and milled pepper
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?
Quick Potato and Haddock Gratin
Celebrate the warmer weather with this deliciously quick Potato and Haddock gratin . Perfect to enjoy with family or friends!
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
This campaign was originally produced in the framework of a programme co-financed by the European Union