|Sat fat 4g|
For this recipe you need a 25cm non-stick frying pan or a little larger.
Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.
In the frying pan add the olive oil and butter and cook the sliced mushrooms until soft, for about 5 minutes.
While the mushrooms are cooking preheat your grill to medium.
In a bowl lightly whisk the eggs, milk, parsley and a little seasoning.
Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set. Don’t have the grill on too high a temperature. Serve with fresh crisp salad.
2 medium-sized Smooth potatoes (such as Desiree), peeled and thinly sliced (equates to 300g)
100g chestnut mushrooms, sliced
5 medium eggs
1tbsp olive oil
2tbsp chopped fresh parsley
Salt and milled pepper
This creamy mashed potato recipe is born from traditional Irish cuisine and is packed full of fabulous flavours brought to life by the combination of cheese, bacon and egg.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
A simple, one tray taste of the orient, with baby vegetables.
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
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