Special Diet

  • 75 ml (3 fl oz) olive oil
  • 1 onion, chopped
  • 625 g (1¼ lb) medium-sized waxy potatoes, sliced
  • 6 eggs
  • 2 teaspoons green peppercorns in brine, rinsed, drained and lightly crushed
  • 200 g (7 oz) goats' cheese, e.g. chèvre blanc, roughly crumbled
  • 125 g (4 oz) frozen baby broad beans
  • salt

Heat the oil in a 24–25 cm (9½–10 inch) sturdy frying pan. Add the onion and potatoes and sprinkle with salt. Gently fry on the lowest setting for about 15–20 minutes, turning frequently, until softened. If a lot of oil is left in the pan once the potatoes are softened, drain it off, but leave a little to finish cooking.

Beat the eggs in a bowl with the green peppercorns and a little extra salt.

Toss the cheese and beans with the potato mixture until evenly combined. Spread the mixture in a thin layer and pour the eggs over the top. Reduce the heat to its lowest setting and cook gently for 10–15 minutes until almost set. Finish by cooking under a preheated moderate grill for 5 minutes until lightly browned. Serve warm or cold with a mixed salad.

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