What can I make with eggs and potatoes?

You have (Eggs + Potatoes)

• 6 eggs
• 600g waxy potatoes, peeled and thinly sliced

You’d add

• 1 large onion, thinly sliced
• 100ml olive oil (store cupboard)
• salt (store cupboard)

Method

1. Heat the oil in the frying pan over a medium-low heat. Add the potatoes and onion with a good pinch of salt and cook gently for 20 minutes, turning now and then, until the potatoes are completely tender but not crisp.
2. Beat the eggs in a large bowl with a pinch of salt. Lift the potatoes and onion out with a slotted spoon, leaving the oil behind, and stir them into the eggs. Leave for 5 minutes.
3. Pour all but 1 tbsp of the oil out of the pan (keep it for another day). Return the pan to a medium-low heat, tip in the egg mixture and level it.
4. Cook for 6–8 minutes until the base and sides are set but the top is still a little loose. Run a spatula round the edge.
5. Put the plate over the pan, turn the tortilla out onto it with one confident flip, then slide it back into the pan uncooked-side down. Cook for 3–4 minutes more until set through, then rest for 5 minutes before cutting.

You have (Eggs + Potatoes)

• 4 eggs
• 500g floury potatoes, cut into 2cm chunks (skin on is fine)

You’d add

• 1 onion, chopped
• 1 red pepper, chopped
• 1 tsp smoked paprika
• 3 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Boil the potatoes in salted water for 6–7 minutes until just tender at the edges. Drain well and leave to steam dry in the colander for a few minutes.
2. Heat 2 tbsp of the oil in the frying pan over a medium-high heat. Add the potatoes in a single layer and fry for 10 minutes, turning only every few minutes, until crisp and golden on several sides.
3. Add the onion and pepper and cook for 5 minutes more until soft. Stir in the paprika and season well.
4. Push the hash aside, add the remaining oil and fry the eggs to your liking. Serve the eggs on top of the hash.

You have (Eggs + Potatoes)

• 4 eggs
• 500g new potatoes, halved if large

You’d add

• 1 tbsp Dijon or wholegrain mustard
• 1 tbsp white wine vinegar
• 1 tbsp capers or chopped gherkins
• small bunch of chives or parsley, chopped
• 3 tbsp olive oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Put the potatoes in the saucepan, cover with cold salted water, bring to the boil and simmer for 12–15 minutes until a knife slides in easily.
2. For the last 8 minutes, lower the eggs into the same pan for set yolks that are still soft at the centre (10 minutes if you want them fully firm).
3. Whisk the mustard, vinegar and oil with salt and pepper in the small bowl.
4. Drain everything, run the eggs under cold water and peel them. Toss the warm potatoes with the dressing, capers and herbs, then halve the eggs and arrange them on top.