Ingredients Jump to Instructions ↓

  1. Serve 4 14 oz/400 g waxy potatoes, peeled

  2. 1 small onion, finely chopped

  3. 3 tbsp extra-virgin olive oil

  4. 1 tbsp butter

  5. 4 small porcini mushrooms, thinly sliced

  6. 1/4 tsp finely chopped thyme

  7. 1/4 tsp finely chopped marjoram

  8. 1/4 tsp finely chopped rosemary

  9. 2 tsp finely chopped parsley

  10. salt and freshly ground black pepper to taste

  11. 4 eggs

  12. 7 tbsp cream

Instructions Jump to Ingredients ↑

  1. Method :

  2. Cook the potatoes in a large pot of salted, boiling water for 15-20 minutes, or until tender. Drain and slice thinly.

  3. Preheat the oven to 350°F/180°C/gas 4. Butter an B-inch (20-cm) baking pan.

  4. Sauté the onion in the oil and butter in a large frying pan over low heat for 4 minutes until transparent.

  5. Add the mushrooms and herbs. Season with salt and pepper and cook for 5 minutes until the mushrooms are tender.

  6. Beat the eggs and cream in a medium bowl. Season with salt and pepper.

  7. Add the mushroom mixture and potatoes and mix well. Pour into the prepared baking pan.

  8. Bake for 15-20 minutes, or until golden brown and set. Turn out onto a serving dish and let cool slightly.

  9. Serve warm in slices.


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