Chilli tomato & potato scramble
350g baby new potatoes, halved
1 tbsp oil
4 salad onions, thinly sliced
½ tsp mild chilli powder
2 tomatoes, finely diced
4 medium essential Waitrose Free Range Eggs, beaten
1 tbsp chopped coriander
1. Cook the potatoes in boiling water for 10 minutes or until tender, drain and roughly crush.
2. Heat the oil in a small saucepan and fry the potatoes, onions and chilli powder for 2-3 minutes. Add the tomatoes and cook for 1-2 minutes. Remove and keep warm.
3. In the same pan, add the eggs and stir gently until just scrambled. Stir in the potato mixture and coriander, season and serve.
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