|Sat Fat 5.9g||29%|
1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
2. Roast the cherry tomatoes, drizzled with a little olive oil and seasoning in the oven for 10 minutes.
3. Wilt the spinach by pouring boiling hot water over it in a colander in the sink. Remove the excess water by placing an empty bowl on top of the spinach and pushing the liquid through the colander Remove the spinach from the colander and allow to cool then squeeze out the excess water.
4. Add the potatoes to a bowl with the egg, flour, spring onions, nutmeg (if used) chilli flakes and seasoning. Stir well. Add the wilted spinach and cheese. Stir gently to mix together.
5. Heat the oil in a large frying pan until hot (this is important as you really want the rosti to crisp up). Add a spoonful each of the mix into the pan – forming shapes about 10cm wide. After about 3 minutes you can carefully flip each rosti.
6. Cook for a further 3 minutes then transfer to a large oven and cook for a further 10 minutes in the oven to finish cooking (you may need to do this in batches).
7. Serve the rosti with the roasted cherry tomatoes.
Tip:Each rosti freezes well.
500g smooth potatoes (such as Desirée), peeled and roughly grated
150g cherry vine tomatoes
250g baby spinach leaves
1 egg, lightly beaten
30g plain flour
2 spring onions, finely chopped
¼ teaspoon ground nutmeg (optional)
¼ teaspoon dried chilli flakes
100g feta cheese crumbled
1 tablespoon oil
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
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.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
This campaign was originally produced in the framework of a programme co-financed by the European Union