Eggs with potato mash, peppers and mozzarella gratin
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 4 medium, shelled 200 g
- Potato 4 medium, peeled 800 g
- Green pepper 2, trimmed 250 g
- Green garlic 16, trimmed 200 g
- Milk 100 g
- Mozzarella grated, microbial rennet for a vegetarian dish 125 g
- Extra virgin olive oil 20 g vegetables and 10 g eggs 30 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 1 g
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Method
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Cut the potatoes into chunks and boil in water for 18–22 minutes until tender. Drain and mash with the hot milk, salt and pepper.
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Slice the peppers and young garlic and soften in 20 g oil for 10–12 minutes until tender. Divide between four grill-safe dishes.
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Cook the four eggs in a non-stick pan with the remaining 10 g oil until the whites are firm. Place one on the vegetables in each dish. For vulnerable people, set the yolks too before covering.
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Cover with the mash, divide the mozzarella over the top and place under a preheated grill for 3–5 minutes until golden. Sprinkle with the parsley and serve hot.
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