Tartiflette (breakfast stir-fry)
prep: 5 minutes
cook: approx 35 minutes
serving: 2
Nutrition Facts
each serving
KCal
210
Carbs
21.1g
fiber
3.1g
Protein
10.2g
Fat
8.7g
Saturates
3.6g
Sugars
8.6g
Salt
0.38g
Fruit/Veg Portion
1
Ingredients
all 8 types- 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
Directions
5 steps in totalStep 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.
Step 4
Sprinkle the flour over everything and stir to mix well. Next, gradually pour in the milk, stirring constantly, for 2–3 minutes.
Step 5
Stir in the cheese, season with pepper and serve.
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