|Energy (Kcal) 429||21%|
|Saturated Fat 4.2g||21%|
|Total Sugars 8.3g||9%|
Heat the oven to 180°C/160°C fan-assisted/Gas Mark 4. Lightly brush the sheets of pastry with oil. Use to line a 20cm loose bottomed, fluted tart tin. Gently spread over the crème fraîche.
Fan out a layer of potato, scatter over the peppers and torn cooked chicken. Layer again with the potato and red onion. Transfer to the oven and bake for 20 minutes until golden and tender when pierced with a knife.
Remove carefully from the tin and serve in slices with a crisp green salad.
400g smooth potatoes, such as Desiree, thinly sliced
4 large sheets filo pastry
2 tbsp sunflower oil
1 large red onion, thinly sliced into rounds
100ml half fat crème fraîche
1 red pepper, finely chopped
1 green pepper, finely chopped
2 cooked chicken breasts, torn
Crisp green salad, to serve
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.
Jansson's Temptation Style Fish & Potato Gratin
Here's our take on a traditional Swedish dish. Jansson’s temptation, or Janssons frestelse, is creamy, warming and hearty.
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!
Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.
This campaign was originally produced in the framework of a programme co-financed by the European Union