This simple recipe is perfect for using up leftover cooked potatoes and is delicious eaten hot or cold. All the elements can be made in advance and then assembled when ready to bake. The broccoli could be swapped for any other vegetable you have available – roasted courgettes also work really well.
Ingredients
- Approx. 300g new potatoes, cooked until tender
- 5 florets of broccoli, sliced into bite sized pieces
- 4 spring onions, finely chopped
- 2 cloves of garlic, crushed
- 1 tsp mixed dried herbs
- 2 tbsp olive oil
- 5 eggs
- 2 tbsp milk
- Salt and pepper
Method
- Start by slicing the potatoes into small pieces approximately 1cm thick.
- Gently fry the spring onion and garlic in a pan with 1 tbsp of the olive oil, until the onion is well softened.
- Line a square baking tin with non stick paper and spread the potatoes in a layer on the bottom.
- Scatter over the spring onion and garlic
- Finally layer the brocoli on top in a single layer.
- Beat the eggs together and add the milk, dried herbs, salt and pepper and mix until well combined.
- Slowly pour the egg mixture into the tin over the vegetables to allow it to fill in all the gaps, and then slightly flatten the broccoli to ensure the florets don’t overcook.
- Lightly drizzle the remaining olive oil over the top.
- Bake at 180 degrees for approximately 30 minutes, until the egg is set and the top is nicely golden brown.
- Leave to cool slightly before taking out of the tin and slicing into squares.