|Energy (Kcal) 401|
|Saturated Fat 5g||16.7%|
|Total Sugars 4.3g|
Heat the oil in a large non-stick frying pan.
Add the potatoes, pepper and garlic and saute for 10 minutes turning occasionally.
Add the wine and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.
Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.
Add a little extra oil to frying pan if necessary. When hot add the potato and eggs mixture.
Cook over a low heat for 10-15 minutes or until the mixture is almost set.
Using a large dinner plate carefully turn the omelette over and cook on the other side for a further 2-3 minutes, or simply place the frying pan under a preheated grill until lightly golden.
Serve hot or cold with salad.
4 tbsp olive oil
750g Salad potatoes, scrubbed and sliced
1 large red pepper, deseeded and sliced
2 cloves garlic, crushed
2 tbsp dry white wine
6 large eggs
Salt and pepper
Mexican beef lettuce tacos with potato torilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
Low sat fat
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"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
This campaign was originally produced in the framework of a programme co-financed by the European Union