3 potato ideas for dinner!
published on 11 February, 2019 at 17:31
Potato pie:
INGREDIENTS
300g potatoes
olive oil, as needed
pancetta
rosemary
salt
pepper
300g potatoes
olive oil, as needed
pancetta
rosemary
salt
pepper
DIRECTIONS
Cut the potatoes into very thin slices and season them with oil, salt, pepper, and rosemary. Place them vertically in a 24cm pie dish. Fry the pancetta in a pan for a couple of minutes and then put the pancetta over the potatoes. Season with more olive oil and the rosemary and bake at 180°C for 40 minutes. This easy and delicious side dish is ready to be served!
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Potato bundles:
INGREDIENTS
2 potatoes
salt
100g pancetta
cheese
2 potatoes
salt
100g pancetta
cheese
DIRECTIONS
1. Wrap the potato in foil and bake at 190°C for 50 minutes.
2. Cook the pancetta in a pan until crispy.
3. When the potatoes are cooked, slice the center and stuff them with the bacon and some cheese.
4. Bake for 8 more minutes at 190°C.
1. Wrap the potato in foil and bake at 190°C for 50 minutes.
2. Cook the pancetta in a pan until crispy.
3. When the potatoes are cooked, slice the center and stuff them with the bacon and some cheese.
4. Bake for 8 more minutes at 190°C.
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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
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
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