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Posts Tagged ‘potato slices’

What you need:

1 oz / 25g  butter
1 tbsp olive oil
2 large onions, finely sliced
1½lb / 750g  Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces
8oz /250g  handful fresh spinach, cooked and roughly chopped
10  eggs, lightly beaten
salt and freshly ground pepper

What you do:

In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft.
Add the potato slices and fry gently for two minutes.

Stir in the spinach.

Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan.
Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set.

Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan.

Replace the pan over low heat until the tortilla is cooked through.
Serve hot, warm or cold, cut into slices or cubes.

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What you need:

4 new potatoes, sliced
75g spaghetti or any other pasta of your choice
2 tbsp green pesto
Small handful green beans.

What you do:

Cook the spaghetti in boiling salted water along with the potato slices for 10 minutes.

Chop the green beans into 1 inch pieces and add to the saucepan with the pasta and potatoes.

Cook for 5 more minutes then drain well, but save some of the pasta water.

Return the ingredients to the saucepan, along with the pesto and 2 tbsp of the starchy pasta water to make more of a sauce.
Top with parmesan cheese if desired.

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