Dry the potatoes, lightly oil them with olive oil en sprinkle some sea salt over them before putting them in the oven for 25 minutes.
In the meantime mix the contents of a 145 gr can of tuna, with 50 ml unsweetened mayo, 1 clove of garlic, 20 cl milk, 10 gr capers, 10 gr of parsley, 2 tbsp lemon juice and 2 anchovies in your blender.
5 mins before the potatoes are ready it's time to boil 2 eggs for 5 mins.
Cut the hot potatoes almost in two, sprinkle some salt flakes inside and stuff them: first with some more tuna from a 2nd tin, then the tuna sauce and finish with the runny eggs, more capers and parsley.
My interpretation of an Ottolenghi recipe
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