potato – Page 2 – Foodaware

Serves 4

Cooking time: 20 minutes

Ingredients

2 medium-sized Rooster potatoes, peeled and thinly sliced (apprximately 300g)
1tbsp olive oil
10g butter
100g chestnut mushrooms, sliced
5 medium eggs
20ml milk
A dash of cream
2tbsp chopped fresh parsley
Salt and milled pepper

To Cook

Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.

In a large frying pan add the olive oil and butter and cook the sliced mushrooms until soft, approximately 5 minutes. While the mushrooms are cooking preheat your grill to medium.

In a bowl lightly whisk the eggs, cream, 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.