Potato Pancakes with Eggs and Tomatoes

Eggs are a nutritional powerhouse and are particularly rich in B vitamins which help to maintain healthy skin.


Serves 2
adults
416
Kcals
per serving

10 Mins
prep

30 Mins
cooking

Recipe
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Ingredients

For the pancakes

1 medium potato, peeled and cut into even-sized pieces   (150g)
Wholemeal plain flour  (35g)
1/2 tsp baking powder  (2g)
1 medium free-range egg  (55g)
125ml semi-skimmed milk
Chives, finely chopped (2g)
1 tsp olive oil

For the eggs and tomatoes

2 tsp olive oil (10ml)
1 clove garlic sliced (6g)
2 medium tomatoes, halved (170g)
4 medium free-range eggs, beaten (220g)

Method

  1. Bring a small saucepan of water to the boil, add the potato and cook for 15-20 minutes until just soft. Drain, then place back in the pan and mash. Leave to cool slightly.
  2. Sieve the flour and baking powder onto the cooled mashed potatoes. Whisk the egg and milk together and add to the potato mix with the chives. Continue whisking until smooth.
  3. Heat a large non-stick frying pan over a medium heat, add 1 tsp of olive oil and then add 3 single tablespoons of potato pancake mixture in different areas of the pan. Cook for about 1 minute until the underside is golden brown and small bubbles appear. Flip the pancakes over and cook the other side until golden.
  4. Remove from the pan and keep warm while cooking the remaining pancakes in the same way, adding the remaining oil to the pan. Keep the pancakes warm.
  5. Heat 1 tsp oil in a small frying pan and add the sliced garlic. Cook gently until golden in colour then add the tomatoes. Cook gently for 2 minutes then remove from the pan and keep warm with the pancakes.
  6. Add the remaining 1 tsp olive oil to the same pan the tomatoes were in and add the beaten eggs then stir until cooked.
  7. Serve the pancakes with tomatoes and eggs.
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Nutritional information per serving

416kCal, 1739kJ
24g
22.8g
6g
30.6g
6.5g
3.5g
351mg

© The Vegetarian Society