Here's some C+P from my collection!
POTATO RECIPES
EASY TORTILLA
Thinly slice 700g cooked potatoes. Fry 1 sliced onion in 1 tbsp oil until soft and golden, then mix together with the potatoes and a 280g jar drained, sliced peppers. Season, then layer in a large frying pan, pour over 6 beaten eggs and gently cook on the hob for 10 minutes until the base and edges have set. Put under a hot grill to set the top, and then slice into wedges and serve hot or cold.
SPICY POTATO CAKES
Oil and mash 500g potatoes, mix with 100g peas, 1 deseeded, chopped green chilli, a handful chopped coriander, 1 tsp grated fresh root ginger, half tsp garam masala, a pinch turmeric and half tsp cumin. Shape into small patties. Heat 2 tbsp oil in a non-stick pan and fry gently on both sides for 4 minutes until browned.
CHUNKY CHEESE PASTIES
Cut 2 large potatoes into chunks and boil for 15 minutes. Drain and mix with 100g grated cheddar, 1 chopped fried onion and 1 tbsp chopped sage. Roll out a 500g block puff pastry to 40cm square, trim the edges and cut into 4 squares. Fill each square with the potato mix, brush edges with beaten egg, then press together to seal. Brush tops with egg, then bake at 180 for 15 minutes until golden.
SPICY WEDGES
Cut 4 large unpeeled potatoes into wedges and coat with a mixture of 5 tbsp olive oil, juice 1 lemon, quarter tsp paprika, 1 tsp chilli powder, half tsp each cumin and coriander. Arrange on a lipped tray and bake at 200C for 30-40 minutes, shaking occasionally until brown and crisp.
TAPAS-STYLE POTATOES
Fry half chopped onion with 1 chopped garlic clove, 1 deseeded chopped red chilli and 1 tsp dried oregano until the onion is soft. Add 1 tsp tomato puree, a 227g can chopped tomatoes, quarter tsp sugar and a pinch each paprika and chilli powder. Cook for 5 minutes, then stir through about 300g leftover chopped potatoes and cook for a further 5 minutes to heat the potatoes through.
