Oven baked potato, courgette and red pepper tortilla bites
Syns per serving – FREE
Makes 16 squares
450g small new potatoes, quartered
2 tbsp water
2 small courgettes, diced
2 roasted red peppers from a jar, diced
2 finely chopped spring onions
4 eggs
1 tbsp chopped parsley
30g grated cheese ( optional) Add ½ syn per serving
Put the quartered potatoes into a microwaveable bowl and add 2 tbsp water. Cover and cook on full power for 6-8 minutes, stirring halfway through.
Place the diced courgette on a plate and microwave on full for 2 minutes. Dab with a little kitchen roll to remove excess moisture. ( Microwaving softens the courgette and removes some of the moisture) Add the potatoes and courgette to a 9inch/23cm square tin which has been lined with greaseproof paper.
Add the red peppers and spring onions.
Whisk together the eggs, fresh parsley and pour into the tin. Sprinkle with cheese if using. Bake for 20-25 minutes until set and lightly browned. Leave to cool and cut into 16 squares.
Spanish potato salad
Syns per serving – 1 Syn
Serves 6
450g small new potatoes. quartered
1 large carrot diced
100g frozen peas
80g fine green beans
1 small red onion, diced
4 cocktail gherkins, diced
2 tbsp capers
6 anchovy stuffed olives, halved
3 tbsp very low fat mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
Black pepper
1 sliced hard boiled egg
Put the quartered potatoes into a microwaveable bowl and add 2 tbsp water. Cover and cook on full power for 6-8 minutes, stirring halfway through.
Add 1 tbsp water to the carrots, peas and green beans cover and cook on full power for 5 mins stirring half way.
Drain the vegetables and put them into a large bowl and leave to cool.
Add the onion, gherkins, capers and olives and mix well.
Combine the dressing ingredients and add to the salad, stirring well to coat and top with the sliced boiled egg.
Patatas Bravas
Syns per serving – FREE
Serves 6
450g potatoes, cut into chunks
2 tbsp tomato puree
2 cloves garlic crushed
1 tsp paprika
½ tsp cayenne pepper
salt
Put the quartered potatoes into a microwaveable bowl and add 2 tbsp water. Cover and cook on full power for 6-8 minutes, stirring halfway through then drain and spread out to dry on a tea towel or thick kitchen roll to get rid of excess moisture
Mix the remaining ingredients in a bowl and add the potatoes and toss gently to coat.
Put the potato chunks on a lined roasting tin, spreading them out well. Spritz with low calorie cooking spray and roast in the oven at 200°C / 180°C fan / Gas 4 for 15- 20 minutes.
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