Open Rosti Omelette
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
55 g/2 oz old potatoes, peeled and grated 1 onion, grated 2 garlic cloves, crushed 1 carrot, about 115 g/4 oz, peeled and grated 4 sprays olive oil 1 yellow pepper, peeled and thinly sliced 1 courgette, about 85 g/3 oz, trimmed and thinly sliced 85 g/3 oz cherry tomatoes, halved 2 eggs 3 egg whites pepper 1 tbsp snipped fresh chi fresh rocket, to garnish.
1 Put the grated potatoes into a large bowl and cover with cold water. Leave for 15 minutes then drain, rinse thoroughly and dry on absorbent kitchen paper or a clean tea towel. Mix with the grated onion, garlic and carrot, 2 Heat a heavy-based non-stick frying pan and spray with the oil. Add the potato, onion, garlic and carrot mixture and cook over a low heat for 5 minutes, pressing the vegetables down firmly with a spatula. Add the peeled pepper and courgette slices. Cover with a lid or crumpled piece of foil and cook very gently, stirring occasionally, for 5 minutes. 3 Add the halved cherry tomatoes and cook for a further 2 minutes, or until the vegetables are tender. 4 Beat the whole eggs, egg whites, pepper to taste and the chives together in a bowl. Pour over the vegetable mixture and cook for 4-5 minutes, stirring the egg from the sides of the pan towards the centre, until the vegetables are tender and the eggs are set. Serve immediately, a quarter per person, garnished with rocket leaves.
calories per portion 99