new potato summer scramble

10 Jul

photo-51Got some new potatoes ready for cooking?

Give these fresh, sweet spuds their time to shine by chopping them up finely, and adding them into a delicious egg scramble. A quicker version of tortilla espanola!

Serves 2-3 Prep time: 4 minutes – Total time: 20

Ingredients:

  • 4-5 small new potatoes, chopped finely
  • 1/2 small onion, diced
  • 4 eggs, whisked
  • a few basil leaves, chiffonade
  • salt and pepper to taste
  • 1 tbsp olive oil
  • dash of water

Directions:

1. Prep your ingredients: Rinse and finely chop your new potatoes. Dice your onion (red or white), whisk your eggs, and chiffonade your basil.

2. Sauté: Over medium heat, add olive oil to your pan. Once heated add your onions, sauté for 2 minutes, then add in your potatoes and a dash of salt. Mix them together, then cover and let cook for 5 minutes, mixing from time to time. If the pan starts getting dry, add in a dash of water, mix them, then cover again. Cook for another 5 minutes, or until tender.

3. Make your scramble: Once your potatoes are tender, add in your whisked eggs, and scramble until mixture is cooked, but not dry.

4. Assemble and enjoy: Plate your eggs, garnish with basil, a small pinch of salt and some pepper, and enjoy your summer scramble!

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