Feta and Semi-Dried Tomato Omelette
6th April 2015
Potato and Paprika Tortilla
6th April 2015
Ingredients
- 450 g waxy sweet potatoes
- 350 g parsnips or other root veg
- 1 small onion, halved and thinly sliced
- 1 garlic clove, finely chopped
- 1 egg beaten
- 4-5 tbsp coconut oil
To Serve
- 6 rashers of bacon
- 6 stems of cherry tomatoes on the vine
- 6 eggs
Servings:
Instructions
- Peel and coarsely grate the potatoes and parsnips - if you're using a food processor, attach the medium grater.
- Squeeze out as much liquid as possible with your hands and put them in a bowl.
- Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes.
- Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 minutes on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.
- Enjoy!
