|Energy (Kcal) 69||3%|
|Saturated Fat 1.1g||6%|
|Total Sugars 0.2g||3%|
Heat the oven to 180°C/160°C fan-assisted/Gas Mark 4. Squeeze out the excess water from the potatoes and toss with the flour until coated.
Brush a 12 hole cupcake tin with the oil and divide the grated potato amongst the cups. Use a spoon to press into the base and up the sides to form cups. Bake for 20 minutes until lightly golden.
Place the eggs, chopped leftover roast veggies and cheese together in a bowl. Season and stir to combine. Spoon into the cases.
Break the bacon up into small pieces and scatter over the potato cups. Transfer to the oven for bake for 15 minutes until golden and set.
750g fluffy potatoes, such as Maris Piper, peeled and grated
2 tbsp plain flour
1 tbsp sunflower oil
6 large eggs, lightly beaten
150g leftover roast veggies, such as carrot & parsnip, roughly chopped
50g full fat hard cheese eg mature Cheddar cheese
2 rashers cooked unsmoked bacon, fat removed
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
Low sat fat
Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
Tornado twister potatoes with zingy lime mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder and served with zingy lime mayo, these tornado potatoes make the perfect showstopper for any occasion.
This campaign was originally produced in the framework of a programme co-financed by the European Union