Gra­majo’s scram­ble

Good Health Choices - - Be Nourished -

» SERVES 4

125ml (½ cup) olive oil

500g waxy pota­toes, cut into 5mm thick chips

1 large onion, finely chopped 200g smoked ham, sliced

4 eggs, well beaten

Large hand­ful flat-leaf pars­ley, roughly chopped Sea salt and freshly ground black pep­per

‘Pan de campo’ or rus­tic bread, to serve

1 Heat the oil in a large fry­ing pan over high heat. Add the chips and sauté, turn­ing fre­quently, for 20 min­utes, un­til golden. Us­ing a metal slot­ted spoon, re­move the chips from the oil and set aside to drain on pa­per towel. Pour off and dis­card all but 2 ta­ble­spoons of the oil in the pan.

2 Add the onion to the pan and sauté for 2–3 min­utes, un­til soft­ened. Add the ham and cook for 2–3 min­utes, then re­turn the chips to the pan. Cook for a fur­ther 2–3 min­utes, then pour in the beaten egg and cook for about 2 min­utes, un­til the egg is just cooked but not dry. Re­move the pan from the heat, stir through the pars­ley and sea­son well with salt and pep­per.

3 Serve hot with the bread on the side.

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