Recipe detail

Vegetarian dishes Potato hash with tomatoes, pepper and kale

18. 9. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: English

Program steps

  • Preheating:
  • 215 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Remove the tray from the oven and follow the recipe.

2
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
large potatoes 2 pcs
dried chili flakes 5 g
olive oil 10 ml
yellow peppers 1 pcs
red onion 2 pcs
cherry tomatoes 200 g
cabbage leaf, cleaned and cut in strips 50 g
chicken eggs 4 pcs
salt 5 g
ground black pepper, ground 1 g

Nutrition and allergens

Allergens: 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 22.6 kJ
Carbohydrate 3.1 g
Fat 0.4 g
Protein 1.1 g
Water 0 g

Directions

Preheat the Retigo combi oven to 200°C on hot air mode.
Toss the unpeeled large potatoes cut into medium size chunks with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 15 minutes.
Remove the tray from the oven and toss the pepper, red onion cut into wedges and tomatoes with the potatoes. Return to the oven for 10 minutes.
Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.
Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 2 minutes, or until the egg whites are just set but the yolks are still runny.

Recommended accessories

Enameled GN container

Enameled GN container