serves
4-6
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 500 g pink-eye potatoes
- 750 ml (3 cups) milk
- salt
- ¼ cup unsalted butter
- chilli powder
- 6 eggs
- 2-3 tbsp grated parmesan
- 2-3 tbsp olive oil
Instructions
Wash potatoes, peel and cut into quarters. Pour milk into a heavy saucepan, then add potato and salt. Cook over moderate heat until soft. Mash to a smooth puree with the butter, adding salt and chilli powder to taste.
Beat the eggs, add a pinch of salt and the grated cheese. Blend thoroughly with the potato puree. Brush a large heavy-based frying pan generously with oil. While it is very hot, add the egg and potato mixture. Lower the heat and fry gently until the underside is crisp and brown. Brown the top side under a hot grill.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
