Perfect on its own or with a side of fluffy vegan scrambled eggs
Prep | 5 mins
Cook | 15 mins
Serves | 4
Mindfulness Factors | quick & easy | plant-based | vegan | 5 ingredients or packets | 20 minute meal
INGREDIENTS
Crispy diced potatoes:
– 2tbsp olive oil
– 4x potatoes (floury ones like Maris Piper or King Edward) peeled and diced
Herby tomato sauce:
– 2tbsp olive oil
– 3x salad tomatoes, diced
– 400g cherry tomatoes, halved
– 1tbsp oregano
METHOD
Heat the oil for the potatoes on med-high heat in a large skillet. Add the potatoes and sauté for 10 mins until golden brown, tossing occasionally. At the same time, sauté the tomatoes. Heat the oil in a large frying pan on med-high then add the oregano and tomatoes and let them cook for 2-3mins to blister then toss. Repeat 3x then smash the tomatoes with the back of a wooden spoon to get a lovely sauce. Add the sauce to a serving dish and top with the potatoes. Serve with a simple green salad
Enjoy!
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