Name: Tartiflette (breakfast stir-fry)
Prep time: 5 minutes
Cook time: approx 35 minutes
Yield: 2
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

This filling potato dish hails from the French Alps and is great for a hearty weekend treat.

Serves

Prep

5 minutes

Cook

approx 35 minutes

Nutrition information

Each 298g serving contains (excludes serving suggestion)

KCal: 210
Carbs: 21.1g
Fibre: 3.1g
Protein: 10.2g
Fat: 8.7g
(Low)
Saturates: 3.6g
(Low)
Sugars: 8.6g
(Low)
Salt: 0.38g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

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

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Method

Step 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.

Step 2

Heat the rapeseed oil in a large frying pan and add the potatoes. Cook, turning regularly, for 3 minutes.

Step 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.