This dish contains the following allergens: Eggs, Milk/Dairy
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8 large
eggs
60ml
double cream
15g
fresh parsley, finely chopped
5g
chives, finely chopped
1 tbsp
capers, drained, finely chopped
40g
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
30g
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
350g
cooked potatoes, cut in 1cm slices
8 large
eggs
2fl. oz
double cream
0.5oz
fresh parsley, finely chopped
0.2oz
chives, finely chopped
1 tbsp
capers, drained, finely chopped
1oz
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
1oz
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
12oz
cooked potatoes, cut in 1cm slices
Utensils
20cm x 25cm heat-proof dish
Step 1
Neatly line a 20cm x 25cm heat-proof dish with baking parchment.
Step 2
In large bowl, beat eggs with cream, parsley, chives, capers, sundried tomatoes, spring onions, Cheddar cheese, salt, and pepper until evenly combined.
Step 3
Place potatoes in an even layer in the prepared dish and evenly cover with the egg mixture.
Step 4
Insert crisper plates into the drawer. Place dish into drawer, insert drawer into unit.
Step 5
Select MEGAZONE, select AIR FRY, set temperature to 180°C and set time to 20 minutes. Press START/STOP to begin cooking.
Step 6
When 5 minutes remain, open drawer and cover dish with foil. Close drawer to continue cooking.
Step 7
When cooking is complete, remove baking dish and transfer to a board. Allow to cool for 5 minutes before cutting. Serve with a crisp green salad and crusty bread.
Neatly line a 20cm x 25cm heat-proof dish with baking parchment.
8 large
eggs
60ml
double cream
15g
fresh parsley, finely chopped
5g
chives, finely chopped
1 tbsp
capers, drained, finely chopped
40g
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
30g
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
350g
cooked potatoes, cut in 1cm slices
8 large
eggs
2fl. oz
double cream
0.5oz
fresh parsley, finely chopped
0.2oz
chives, finely chopped
1 tbsp
capers, drained, finely chopped
1oz
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
1oz
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
12oz
cooked potatoes, cut in 1cm slices
Step 2 of 7
In large bowl, beat eggs with cream, parsley, chives, capers, sundried tomatoes, spring onions, Cheddar cheese, salt, and pepper until evenly combined.
8 large
eggs
60ml
double cream
15g
fresh parsley, finely chopped
5g
chives, finely chopped
1 tbsp
capers, drained, finely chopped
40g
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
30g
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
350g
cooked potatoes, cut in 1cm slices
8 large
eggs
2fl. oz
double cream
0.5oz
fresh parsley, finely chopped
0.2oz
chives, finely chopped
1 tbsp
capers, drained, finely chopped
1oz
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
1oz
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
12oz
cooked potatoes, cut in 1cm slices
Step 3 of 7
Place potatoes in an even layer in the prepared dish and evenly cover with the egg mixture.
8 large
eggs
60ml
double cream
15g
fresh parsley, finely chopped
5g
chives, finely chopped
1 tbsp
capers, drained, finely chopped
40g
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
30g
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
350g
cooked potatoes, cut in 1cm slices
8 large
eggs
2fl. oz
double cream
0.5oz
fresh parsley, finely chopped
0.2oz
chives, finely chopped
1 tbsp
capers, drained, finely chopped
1oz
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
1oz
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
12oz
cooked potatoes, cut in 1cm slices
Step 4 of 7
Insert crisper plates into the drawer. Place dish into drawer, insert drawer into unit.
8 large
eggs
60ml
double cream
15g
fresh parsley, finely chopped
5g
chives, finely chopped
1 tbsp
capers, drained, finely chopped
40g
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
30g
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
350g
cooked potatoes, cut in 1cm slices
8 large
eggs
2fl. oz
double cream
0.5oz
fresh parsley, finely chopped
0.2oz
chives, finely chopped
1 tbsp
capers, drained, finely chopped
1oz
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
1oz
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
12oz
cooked potatoes, cut in 1cm slices
Step 5 of 7
Select MEGAZONE, select AIR FRY, set temperature to 180°C and set time to 20 minutes. Press START/STOP to begin cooking.
8 large
eggs
60ml
double cream
15g
fresh parsley, finely chopped
5g
chives, finely chopped
1 tbsp
capers, drained, finely chopped
40g
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
30g
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
350g
cooked potatoes, cut in 1cm slices
8 large
eggs
2fl. oz
double cream
0.5oz
fresh parsley, finely chopped
0.2oz
chives, finely chopped
1 tbsp
capers, drained, finely chopped
1oz
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
1oz
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
12oz
cooked potatoes, cut in 1cm slices
Step 6 of 7
When 5 minutes remain, open drawer and cover dish with foil. Close drawer to continue cooking.
8 large
eggs
60ml
double cream
15g
fresh parsley, finely chopped
5g
chives, finely chopped
1 tbsp
capers, drained, finely chopped
40g
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
30g
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
350g
cooked potatoes, cut in 1cm slices
8 large
eggs
2fl. oz
double cream
0.5oz
fresh parsley, finely chopped
0.2oz
chives, finely chopped
1 tbsp
capers, drained, finely chopped
1oz
sundried tomatoes, drained and finely chopped
4
spring onions, finely sliced
1oz
Cheddar cheese, grated
1 tsp
salt
1⁄2 tsp
ground black pepper
12oz
cooked potatoes, cut in 1cm slices
Step 7 of 7
When cooking is complete, remove baking dish and transfer to a board. Allow to cool for 5 minutes before cutting. Serve with a crisp green salad and crusty bread.
