I was feeling rather hungry one Saturday morning in the days before I starting watching my carbohydrate and calorie intake. The fridge was fairly empty as we hadn't done the weekly shopping. So I came up with a filling variation of a gallette de pommel de terre.
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| It's Nothing Like a Gallette de Pomme de Terre |
Ingredients
A couple of large potatoes
Half a red onion
A chunk of cheddar cheese
A large knob of butter
An egg
A wholewheat tortilla
Method
Peel and thinly slice the potatoes.
Melt the butter in a wide, flat-bottomed pan until it starts to foam.
Carefully place the potatoes in the pan overlapping the slices lightly. Try to keep to a single layer, two at most.
Cook the potato slowly so it softens and cakes before it browns. Then carefully turn it over to brown the other side.
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| Cooking the Potatoes |
Before the bottom of the potatoes starts to brown, grate the cheese over them. Once the bottom is browned and the cheese has melted, sprinkle a little sliced onion over the gallette. Let the onion cook for a short while until it has lost its rawness but is still crunchy.
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| Melted cheese and onion garnish |
Finally, serve on a warmed tortilla and to with a lightly fried or poached egg.
