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Tartiflette (breakfast stir-fry)

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This filling potato dish hails from the French Alps and is great for a hearty weekend treat.
Serves
2
Prep
5 minutes
Cook
approx 35 minutes
Each 298g serving contains (excludes serving suggestion)
KCal
197
Carbs
19.7g
Fibre
3.1g
Protein
10.2g
Fat
9.1g
Saturates
3.70g
Sugars
6.5g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
150g baby potatoes
2 tsp rapeseed oil
150g button mushrooms, quartered
6 spring onions, trimmed and chopped into 1cm pieces
1 heaped tsp plain flour
150ml skimmed milk
30g mature Cheddar, grated
black pepper, to season
Method
  1. Boil the potatoes whole in their skins for 15–25 minutes, depending on their size. Drain, then cut into a mixture of halves and quarters.
  2. Heat the rapeseed oil in a large frying pan and add the potatoes. Cook, turning regularly, for 3 minutes.
  3. Add the mushrooms to the pan with the potatoes and cook, stirring, for another 3 minutes, then add the spring onions and cook, stirring, for a further 2 minutes.
  4. Sprinkle the flour over everything and stir to mix well. Next, gradually pour in the milk, stirring constantly, for 2–3 minutes.
  5. Stir in the cheese, season with pepper and serve.
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