Tomato and potato recipes.
A selection of recipes, reflecting the use of these vegetables in many different cuisines. Each recipe suggests a recommended variety whose particular qualities match the recipe in question.
Ingredients (Serves 4 with some accompaniments)
Most potatoes are good for this to be honest. I would go for something in the middle of the waxy to floury potato texture spectrum, perhaps something like Maris Piper.
- 750g Potatoes
- 6 medium eggs
- Olive oil
- First chop the potatoes into small, 1cm, cubes.
- The potato cubes now need to be thoroughly washed and dried to remove the starch from the outside.
- First heat a shallow layer of oil in the frying pan then add the potato, once this is in add more oil until the potatoes are almost submerged. The oil should be bubbling gently around the cubes but not so hot as to colour them. Move the potatoes around occasionally so that the cubes cook evenly, do not stick and gradually cook through without colouring. If they do start to brown at all turn down the heat.
- While the potatoes are cooking, lightly whisk the eggs in a large bowl and season.
- When the potato cubes are fully cooked and can be broken with a spatula remove from the pan and drain off the oil into an old jar or container.
- Now add the cooked potatoes to the egg and after mixing gently return to the pan.
- Cook gently over a medium heat until the top is nearly set then using a plate either turn over or put under an overhead grill to cook the top.
- Either leave to cool or eat hot, cut into wedges. Either way it should be moist and not too eggy.
Served with buttered grainy bread and chorizo it is perfect picnic material.