TORTILLA BONNETS

INGREDIENTS (Makes 8)

◆ 2tbsp olive oil

◆ 425g Charlotte potatoes, peeled

and thinly sliced

◆ 2 garlic cloves, peeled and crushed

◆ Salt and freshly ground black

pepper

◆ 5 spring onions, trimmed and cho hopped

◆ 5 mmedium eggs, beaten ◆ 8 thhin crisp corn cakes

1

Heat the oil in a frying pan until hot. Add the potatoes and stir tir fr y for 2min. 2

Reduce the heat to low, add the garlic and seasoning, cov ver with a lid and cook gently for 30min until tender but not brown. Cool for 30min. 3

Preheat the oven to 200˚C, Fan Oven 180 ˚C, Gas Mark 6. Grease 8 non-stick muffin tins and put the tin on a baking tray. 4 Spoon potato and spring onion neatly into each tin and pour in the egg, allowing it to settle in between pours, until each one is ¾ full. Bake for about 20min until lightly golden and set. Cool for 10min before removing from the tins. 5

To serve, sit the tortillas upside down on the corn cakes. Serve warm or cold, decorated with cucumber strips and leaves, and pepper flowers.