|Energy (Kcal) 247|
|Energy (KJ) 1038|
|Saturated Fat 2.0g||10%|
|Total Sugars 7.5g||8%|
Place the potatoes into a bowl with about 100ml of water and cook for about 8 minutes on HIGH, until they feel tender, drain. Add the olive oil, onion, paprika, garlic and chilli to the potatoes and cook for a further 3 minutes. Take a medium sized microwavable flat dish and tip the potatoes into it, Add the chopped tomatoes and sweetcorn and microwave again for 3-4 minutes.
Now make 4 sections in the mix and crack an egg into each well. Cover and cook again for 2-3 minutes until the egg is cooked to your liking. Serve with the coriander, crisp bread, pitta or corn chips.
Watch this delicious method in action in the accompanying video below. Discover our wide range of potato recipe videos on our video hub!
400g potatoes, peeled and cut into 2cm dice
1 tablespoon olive oil
1 large onion, peeled and diced
1 teaspoon ground paprika
2 garlic cloves, peeled and crushed
100g sweetcorn kernels
1 green chili, deseeded and sliced
1 x 400g can chopped tomatoes
4 medium eggs
Small handful freshly chopped coriander leaves
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
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.
Healthy seed-crusted fish & chips
Make fish and chips your own with this healthy twist on a British classic. The perfectly roasted potatoes with the seeded sea bream fillets are a match made in heaven, making them a great mid-week meal option. Serve with refreshing lemon mayonnaise for that impressive, yet hassle-free gourmet finish.
Spiralising a potato makes it quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!