3 medium potatoes
1 tsp salt
Good grinding of black pepper
3 tbsp vegetable oil
8 medium eggs
1/2 tsp Bicarbonate of soda (Baking soda)
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
3 spring onions, finely sliced white and a little green
1 tsp salt
Good grinding of black pepper
3 tbsp vegetable oil
8 medium eggs
1/2 tsp Bicarbonate of soda (Baking soda)
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
3 spring onions, finely sliced white and a little green
method
1. Peel and, using a mandolin, finely slice the potatoes.
2. Line the bottom of a nonstick frying pan with overlapping slices of the potato, going round in circles and overlapping each circle.
3. Season with salt and pepper and dribble the oil over the potatoes.
4. Cover, and over a low heat cook the potatoes for about 10 minutes.
5. In the meantime, beat the eggs well, add the bicarbonate of soda, parsley, chives, spring onions and the rest of the salt and pepper.
6. Pour the egg mixture over the potatoes, cover the pan and continue to cook over a fairly low heat for a further 25 minutes, or until the egg mixture is well set.
7. Carefully slide the kookoo on to a serving plate and cut into wedges. Serve hot or cold.
2. Line the bottom of a nonstick frying pan with overlapping slices of the potato, going round in circles and overlapping each circle.
3. Season with salt and pepper and dribble the oil over the potatoes.
4. Cover, and over a low heat cook the potatoes for about 10 minutes.
5. In the meantime, beat the eggs well, add the bicarbonate of soda, parsley, chives, spring onions and the rest of the salt and pepper.
6. Pour the egg mixture over the potatoes, cover the pan and continue to cook over a fairly low heat for a further 25 minutes, or until the egg mixture is well set.
7. Carefully slide the kookoo on to a serving plate and cut into wedges. Serve hot or cold.
serving amount
serves 6
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