Chilli tomato & potato scramble
This hearty breakfast includes crispy potatoes which remain fluffy in the middle, diced tomatoes, scrambled eggs and chili powder. It is topped with fragrant coriander to round out the dish.
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 350g baby new potatoes, halved
- 1 tbsp oil
- 4 salad onions, thinly sliced
- ½ tsp mild chilli powder
- 2 tomatoes, finely diced
- 4 medium essential Waitrose Free Range Eggs, beaten
- 1 tbsp chopped coriander
Cook the potatoes in boiling water for 10 minutes or until tender, drain and roughly crush.
Heat the oil in a small saucepan and fry the potatoes, onions and chilli powder for 2-3 minutes. Add the tomatoes and cook for 1-2 minutes. Remove and keep warm.
In the same pan, add the eggs and stir gently until just scrambled. Stir in the potato mixture and coriander, season and serve.
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