The perfect recipes for potato lovers!

- POTATO FLATBREAD

INGREDIENTS
600g of potatoes
salt
pepper
parsley
1 egg
160g flour
40g Parmesan cheese

salami
scamorza cheese
olive oil

 

DIRECTIONS
Boil the potatoes. Add salt, pepper, Parmesan cheese, the egg, parsley, and mix everything together well. Finally, mix in the flour to obtain a compact dough. Pour some oil in a non-stick pan and place half of the dough onto it, place the salami and scamorza cheese (or anything you prefer) on top and cover with the other half of the dough. Let it cook over low heat for about 12 minutes per side.

 

- EGGLESS POTATO OMELETTE
Ingredients:
1.3Kg Potatoes
1 Tbsp  Salt
1 Tsp Chili Flakes
1 Tbsp Oregano
3 Tbsp Flour
200ml Olive Oil
Rosemary to garnish
 
Instructions:
Peel and slice the potatoes and slice into 2-3mm wide scallops.
Place sliced potatoes in a bowl add the salt and then cover with a plate and weigh it down for ate least 30 minutes.
Drain the liquid.
Mix in the chili flakes, oregano and flour until well coated
Pre heat frying pan to a moderate to high heat when hot add the oil and allow to come to temperature.
Add the potato mix ensuring you flatten out the mix to a flat layer.
Turn the heat down to moderate and cook for 15mins
Drain the oil and flip the potato omelette on to a plate.
Pour half the oil back into the pan and add omelette back to pan to cook the other side for 15 mins on moderate

- POTATOES AND CHEESE OMELETTE
INGREDIENTS
10 eggs
Salt and pepper
1/2 cup fresh parsley
1 tbsp oil
600 g potatoes
2 small onions
1 brie cheese
 
METHOD
Whisk the eggs in a large bowl, add salt, pepper, and parsley.
Cut the potatoes and onions into cubes, fry them with a little oil in a pan until they are crispy.
Then mix the potatoes and onions in the egg mixture.
Heat the oil back into the pan and pour about 1/3 mixture of potatoes and eggs. Once it cooked a little  on the bottom, put the cheese in the middle.
Cook the omelet over medium heat for 20 minutes.

- SPANISH OMELETTE
Ingredients:
350g Potatoes: Cut into a 1.5cm dice
2 Spring Onions: Cut into 1cm lengths
1 Courgette: Cut into quarters lengthways then into 1cm chunks.
1 Red Pepper: Diced
1 Yellow Pepper: Diced
1 Tbsp Cooking oil
80g Butter
6 Eggs: Beaten
Ham
Mozzarella Cheese
 
Instructions:
Heat the cooking oil and 30g of the butter in a large pan and when melted add the potatoes, season with salt and pepper and cook for 10 minutes.
Add the peppers, courgette and onion and more salt, cook for a further 3-4 minutes before removing and allowing to cool for 10 minutes.
Stir in the beaten eggs.
Melt the remaining 50g of butter in a 24cm pan and add half of the omelette mix and cook for 5 minutes.
Add the sliced ham and mozzarella cheese and pour over the remaining omelette mix and cook until the top begins to set which should take around 10 minutes.
Flip and cook for another 3-4 minutes.