A deliciously easy lunch option. The key to this dish is to make sure your potatoes are of the same even thickness using a mandolin. It ensures even cooking and the most sublime texture.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 8 - 10 medium potatoes, very thinly sliced
- 80ml olive oil
- 200g baby spinach, washed
- 2 garlic cloves, minced
- Sea salt and freshly ground black pepper, to taste
- 4 baby marrows, grated
- 15g butter
- 6 large free-range eggs, beaten
- 200g peas, blanched and refreshed
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Method
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1Thinly slice the potatoes using a sharp knife or Mandolin, make sure they are all the same size to ensure even cooking. Once sliced, lay on a clean dish towel and pat dry.
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2Heat a Le Creuset 24cm Signature Frying Pan, add 2 tablespoons of olive oil, and wilt the spinach. Add the garlic, season, and set aside. Fry the grated baby marrows in the same pan until it just starts to brown but is still bright green. Remove and set aside.
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3In the same pan with a little more olive oil, fry the potatoes in batches until golden but not crispy on each side, season to taste. Repeat until they are all fried.
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4Over medium heat, add a tablespoon of butter to the pan and a drizzle of olive oil. Loosely pile some of the potatoes in a Le Creuset Signature Frying Pan being careful not to over-fill it. Leave some room for the eggs to set in between the potatoes. Place handfuls of grated baby marrow over the top of the potatoes.
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5Beat and season your eggs before pouring them into the pan. Add the remaining potatoes and top with grated cheese if desired.
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6Cook over low heat for about 20 minutes until the egg begins to set, making sure the base does not burn. Place a wooden chopping board or Le Creuset casserole lid over the pan to help the top of the egg set faster.
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7Scatter wilted spinach and peas on top and serve warm with crusty bread.
