Here's a quick and easy recipe for National Vegetarian Week that I make for the bambinos all the time. It's a great store-cupboard recipe to have in the bank as all you really need are spuds, eggs and sweet paprika - if you have some garlic, onion and vegetables (red pepper and peas work well, but anything will do) then that's a bonus. As long as you cook the potatoes in advance this meal takes just a few minutes to throw together. It's a recipe that requires no precision whatsoever, just use as much of each ingredient as you like. If you're cooking for adults I recommend serving this with plain yoghurt, chilli sauce and a sprinkle of herbs. You can use a cookie cutter to cut a shape out of the egg though be warned that the bambinos now insist on heart-shaped eggs, which apparently taste nicer than 'normal, splatty eggs' - I do love a shiny new rod for my back.
- Peel, cube and boil potatoes until just cooked - don't overcook as otherwise they'll turn to mush when you fry them. Drain and leave to cool.
- Fry chopped onion in oil until softened.
- Add chopped peppers and frozen peas (or other veggies) and fry for a couple of minutes until cooked.
- Add chopped garlic and smoked paprika, and stir well to combine - this will smell LUSH.
- Add the cooked potato and fry so that it becomes coated in the paprika oil and starts to go crispy.
- In a separate pan fry an egg and plonk it on top of the potato mix.