2 lb (1 kg) potatoes
1 large onion
14-oz (400 g) tin chopped Italian tomatoes
1 tablespoon oil
1 tbsp (1/2 oz) butter
salt and pepper
2/3 cup (150 ml) 1/4 pt whipping cream or fromage frais
6 oz (175 g) grated cheese -Lancashire or Cheddar
1 large onion
14-oz (400 g) tin chopped Italian tomatoes
1 tablespoon oil
1 tbsp (1/2 oz) butter
salt and pepper
2/3 cup (150 ml) 1/4 pt whipping cream or fromage frais
6 oz (175 g) grated cheese -Lancashire or Cheddar
method
1. Peel and chop the onion. Wash the potatoes, then boil them in their skins.
2. Meanwhile saute the onion in the oil and butter. When it is translucent, add the tomatoes. Cook for 3 or 4 minutes.
3. When the potatoes are cooked, drain them and rough cut them into bits the size of walnuts.
4. Pile them into a dish. Add the cream or fromage frais to the tomato and onion mixture, and stir.
5. Do not let it boil if it is fromage frais, it will separate.
6. You can boil the cream. Add the cheese, season with salt and pepper, and stir over a very low heat until the cheese just melts.
7. Pour the mixture over the potatoes. You can then just eat it, as in South America, Serve or brown first under a hot grill.
2. Meanwhile saute the onion in the oil and butter. When it is translucent, add the tomatoes. Cook for 3 or 4 minutes.
3. When the potatoes are cooked, drain them and rough cut them into bits the size of walnuts.
4. Pile them into a dish. Add the cream or fromage frais to the tomato and onion mixture, and stir.
5. Do not let it boil if it is fromage frais, it will separate.
6. You can boil the cream. Add the cheese, season with salt and pepper, and stir over a very low heat until the cheese just melts.
7. Pour the mixture over the potatoes. You can then just eat it, as in South America, Serve or brown first under a hot grill.
serving amount
serves 4
rate this recipe
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