Fried potatoes with tomato and egg
200 g, peeled, cut into 2cm pieces
1 small, thinly sliced
45 g, (buy 50g), fat trimmed, finely chopped
200 g, halved
Lemony all-round spice (WW Recipe)
1 x 3 second spray(s)
- Cook potatoes in a medium saucepan of boiling, salted water for 10-15 minutes, until just tender. Drain.
- Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook onion and bacon, stirring, for 2-3 minutes, until onion has softened. Add potatoes and cook, stirring, for a further 5 minutes or until potatoes are golden and tender.
- Gently stir in tomatoes and half the all-round spice. Push potato mixture to one side of the pan. Crack egg into pan and cook for about 3 minutes or until white is set and yolk is cooked to your liking. Sprinkle with remaining all-round spice. Serve.