Farmer's breakfast
If you're really hungry in the morning, there's nothing better than a hearty farmer's breakfast with potatoes, eggs and cheese. I prefer to use feta cheese and add a few olives too, but you can use Cheddar or whatever you like.
Ingredients
Serves: 2
- 500g potatoes
- 1 tablespoon chopped fresh rosemary
- 4 tablespoons olive oil
- 75g black olives
- 75g feta cheese
- salt and freshly ground black pepper to taste
- 4 eggs, beaten
Method
Prep:5min ›
Cook:40min ›
Ready in:45min
- Put potatoes into a saucepan with a lid, season with salt and cover with cold water. Over a high heat and with a closed lid, bring the water to the boil, reduce heat and simmer for 20-25 minutes. Drain off the water, leave the potatoes to cool briefly, peel and cut into quarters.
- Heat the olive oil in a frying pan with lid and fry the potato wedges over medium heat until brown. Add rosemary, olives and feta cheese and stir fry briefly.
- Pour the beaten eggs over the potatoes, cover with the pan with the lid and fry over a low heat for about 4 minutes until the eggs have curdled. Season with salt and pepper.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
Made this today. Added 3 slices Parma ham chopped into largish pieces and the remains of some goats cheese that was in the fridge. No olives. The eggs didn't quite set in 4 mins so tipped over onto plate and slid back into the pan for 1 min. Lovely. Will make this again. Don't eat it too hot. Flavours improve as it cools. Didn't look like the pic. Looked like Spanish tortilla. - 26 Jul 2013