Salmon and Coriander Rosti Cakes

Ingredients:

350 gm potatoes - peeled
350 gm salmon fillet - skinned and roughly chopped
6 tbsp fresh chopped coriander
50 gm butter
1 tbsp olive oil

Directions:

Bring a large pan of lightly salted water to the boil and cook whole potatoes for 15 minutes. Drain and cool in cold water.

Coarsely grate the potatoes, season and stir in salmon and coriander. Divide the mixture into 8 and shape each into a patty shape., pressing together well.

Heat the butter and oil in a large heavy-based frying pan and cook the rosti cakes for 2-3 minutes on each side until golden and crisp. Drain and serve hot.

Serves 4

Spanish Omelette

Ingredients:

900 gm potatoes - thickly sliced
2 tbsp olive oil
1 large Spanish onion - sliced
100 gm frozen peas - thawed
175 gm cheddar cheese - grated
4 tbsp chopped fresh parsley
6 medium eggs - beaten

Directions:

Cook potatoes for 10-15 minutes until just tender. Drain and cool.

Heat the oil in a large frying pan and cook the onion for 5-6 minutes until soft and golden. Layer potatoes, onion, peas, two-third of the cheese and parsley in the pan, pressing down well and seasoning between the layers.

Pour over eggs and sprinkle with remaining cheese. Cook gently for 5-8 minutes until base is set. Transfer pan to a preheated medium grill and cook for 8-10 minutes until omelette is set and golden. Serve hot or cold.

Serves 4