This is the second of my potato harvest Tuesday Night Vego Challenge recipes. I often have lots of these tiny chats in my spud harvest, and they’re the best bit. Add some egg for protein and avoid loading up with mayonnaise, and it’s a healthy and very delicious dinner.
New harvested chats are easy enough to wash, that you don’t avoid teeny ones because of the tedium of washing them. I put them in a cotton bag (a recycled flour bag) and put bag and all in a sink full of water, then just rumble them in the bag. Potato skins contain a decent percentage of the nutrient value of the potato, and reduce the amount lost in cooking.
- Boil or pressure cook 350 grams of new chats until they are soft. In a pressure cooker this will take just a couple of minutes. Drain and allow to sit for a minute or two for the steam evaporate off.
- Finely slice a red onion, chop 3 or 4 cloves of garlic up fine, dice a red capsicum, and roughly chop 10 black olives
- Heat a frying pan up to very hot, add a good slurp of good olive oil and all the vegetables at once.
- Cook on high for 5 minutes or so, with minimal stirring. You are looking for the potatoes to develop brown crispy bits without breaking up.
- While the vegetables are cooking, soft boil 3 eggs, drain and peel. You want the yolks still runny. If you start with cold water, this will take between 3 and 4 minutes from boiling, depending on the size of the eggs. Eggs that are very fresh will be impossible to peel – just scoop them out with a teaspoon.
- And make the dressing: Blend together a big handful of herbs with a little olive oil and the juice of half a lemon. I like basil, flat leaf parsley, thyme, and aragula or rocket for this.
- Chop some celery to give it a bit of crunch.
- Toss the warm vegetables together with the eggs, dressing, celery, salt and pepper and serve.
Did you have a Tuesday Night Vego Challenge recipe? Feel free to share links in the comments.