A filling breakfast made in minutes. Try it when you want to eat something savoury in the morning.
Servings: 1
Ingredients
2 medium or 5 baby potatoes (about 200 - 250g/7-9 oz)
3 tablespoons chopped or thinly slice onion
1 teaspoon chopped or sliced green chilli
1 tablespoon tahini, or other nut or seed butter (I have successfully tried almond, cashew nut and hemp seed butter; in the above photo I used whole almond butter)
1-1/2 tablespoons lime or lemon juice
Olive oil to drizzle
Pepper to taste (optional)
Method
Prick the potatoes but do not peel. Microwave all of them together on High for 5 minutes, checking every minute after 3 minutes. Stop when they are soft when pricked with a fork or knife or squeezed between your fingers. If they are not soft after 5 minutes, continue to cook for 30 seconds at a time until they are cooked. Allow the potatoes to cool until you can handle them comfortably. Meanwhile drizzle the olive oil in medium sized microwaveable bowl or small casserole dish. Toss the onion and chilli in the oil and cook on High for 1-1/2 minutes.
Slice the potatoes or chop them into small chunks. Layer the potato slices or chunks over the onions, carefully pressing them down. Place the tahini or nut butter and lime or lemon juice in a small bowl and mix well until both are fully blended and it has a creamy consistency. Spread or dab this mixture evenly on top of the potatoes. Microwave on High for 2 minutes. Serve hot seasoned with freshly ground pepper if desired.
Servings: 1
Ingredients
2 medium or 5 baby potatoes (about 200 - 250g/7-9 oz)
3 tablespoons chopped or thinly slice onion
1 teaspoon chopped or sliced green chilli
1 tablespoon tahini, or other nut or seed butter (I have successfully tried almond, cashew nut and hemp seed butter; in the above photo I used whole almond butter)
1-1/2 tablespoons lime or lemon juice
Olive oil to drizzle
Pepper to taste (optional)
Method
Prick the potatoes but do not peel. Microwave all of them together on High for 5 minutes, checking every minute after 3 minutes. Stop when they are soft when pricked with a fork or knife or squeezed between your fingers. If they are not soft after 5 minutes, continue to cook for 30 seconds at a time until they are cooked. Allow the potatoes to cool until you can handle them comfortably. Meanwhile drizzle the olive oil in medium sized microwaveable bowl or small casserole dish. Toss the onion and chilli in the oil and cook on High for 1-1/2 minutes.
Slice the potatoes or chop them into small chunks. Layer the potato slices or chunks over the onions, carefully pressing them down. Place the tahini or nut butter and lime or lemon juice in a small bowl and mix well until both are fully blended and it has a creamy consistency. Spread or dab this mixture evenly on top of the potatoes. Microwave on High for 2 minutes. Serve hot seasoned with freshly ground pepper if desired.
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