I’ve been meaning to try something like this for ages, but somehow never got round to it, until tonight. I’ll definitely be doing it again, though, as it has a number of things going for it:
- it’s really tasty!
- I’ve pretty much always got the ingredients at home (you can vary any vegetables you like in it)
- I like to have at least one if not two vegetarian meals per week, and this fits the bill perfectly
- it was easy and relatively quick to do
Ingredients
- around 300 – 500g potatoes (the firm, waxy type, NOT the floury ones)
- about 6 eggs, beaten
- few spring onions or 1 small onion, sliced or diced
- 1 red pepper, diced
- 1/2 courgette, diced
- 1/2 tsp mixed herbs
- 1/2 tsp paprika
- 1 clove garlic, crushed
- a few tbsp milk
- salt and pepper to taste
- a bit of butter
Method
- First prepare the potatoes by peeling and slicing them quite thinly (not paper-thin, but shouldn’t be chunky either)
- Boil them until they are just on the verge of being done; they should have a bit of bite left to them (if you have one of those microwave steamer bags, just pop them in there, it’s much easier!)
- While the potatoes are cooking, fry the onion, pepper and courgette (or whatever other veg you’re using) in a little oil (I use rapeseed) in a medium-sized non-stick frying pan which has a metal handle (you will need to put it under the grill, so you don’t want anything that will melt!)
- Add the crushed garlic and herbs and keep frying until the onion is getting slightly brown and sticky (but not burning) and the pepper is completely soft. This takes quite a while, but the taste is fantastic and much more interesting than if you just quick-fry.
- Heat the grill up to medium high.
- Drain the potatoes and add them to the frying pan. Mix them all up together (the potato slices will break up), and add salt and pepper to taste.
- Mix in the milk with the beaten eggs and then pour that into the frying pan.
- Give everything a good stir and make sure it’s all covered in the egg mixture. Then cook on a medium heat until the underside is getting light brown (the sides should be cooked enough by this point so you can peek underneath). The top will still be runny.
- Pop the whole pan under the grill for 5 minutes or so until the top is golden brown and all the egg is cooked.
- Allow to cool slighty before slicing and serving with a nice crisp green salad.
Variations
- any in season vegetables can be used with the basic potato, egg and onion mixture
- grated cheese in with the egg or on top
- apparantly, it’s also very nice cold, but we didn’t have any left over to try!
