Eggs – 4 no
Medium-sized potato, thinly sliced – 1 no
Red bell pepper diced – 2 ½ tbsp
Yellow bell pepper diced 2 ½ tbsp
Onion sliced – 2 ½ tbsp
Butter – 1 tbsp
Olive oil – 1 tbsp
Fresh thyme – ½ tsp
Unsweetened whipped cream – 2 ½ tbsp
Parmesan cheese grated – 2 ½ tbsp
Parsley chopped – 2 ½ tbsp
Salt – to taste
Pepper – to taste
- Add olive oil to a hot cast iron pan or a non stick pan. Sauté the sliced potatoes, peppers, onions and thyme for a minute. Cover it and cook till the potatoes are half done.
- In a medium sized stainless steel bowl, separate the egg white and yolk and keep the yolk aside. With an electric beater or whisk, beat the egg white to a soft airy consistency, add whipped cream and further whip for a minute. To this mixture fold in the egg yolk very lightly and season with salt and pepper.
- Once the potato mixture is half cooked, spread it on to the pan. Evenly place small dollops of soft butter around the rim of the pan. Once the butter is melted, pour the egg batter in the pan and sprinkle it with freshly grated parmesan cheese and chopped parsley. Next, place the pan in the oven and bake it at 200° Celsius for 10 minutes.
- Check if it’s done by ensuring it is soft from the inside. Remove from the oven and place on a serving dish. Serve immediately ensuring that the potato slices are on the visible surface either whole or cut into wedges of desired size.
Note: This recipe is by Chef Rahul Akerkar from Indigo