Potato Towers

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and slice them very finely. Line a baking tray with baking paper. Place the potato slices rosette-shaped (12 pieces of approx. 8 cm Ø each). Brush each potato rosette with some oil and sprinkle with sea salt. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 10-12 minutes

2. 2

   Prick the eggs, put them into boiling water and cook for about 8 minutes

3. 3

   For the mojo verde, wash the coriander and parsley and shake dry. Set aside a few stems of coriander for garnishing. Pluck the remaining leaves from the stems. Peel the garlic. Halve the peppers, clean and wash. Cut 2/3 of the peppers into large pieces, put the rest aside. Puree the paprika, coriander, parsley and garlic in a blender. Gradually add 100 ml olive oil. Season to taste with salt, pepper, cumin, sugar and a dash of lemon juice

4. 4

   Drain the eggs, quench, remove the shell. Take potatoes out of the oven and let them cool down a little. Cut avocado in half, remove core. Remove the flesh from the skin and put it in a bowl with 1 tbsp. lemon juice, crush a little with a fork. Season to taste with salt and pepper. Wash, clean, dry grate and quarter the tomatoes. Cut the remaining peppers into small cubes. Mix paprika, tomatoes and 1 tablespoon of olive oil. Season to taste with salt and pepper. Cut the eggs into pieces

5. 5

   Arrange 1 potato rosette in the middle of each plate. Add some egg, avocado, paprika-tomato mixture and mojo verde to each plate. Place another potato rosette on top. Repeat the process and end with a potato rosette. Garnish with coriander. Pour the rest of the mojo verde into a glass and keep it closed in the refrigerator

6. 6

   Preparation time 35-40 minutes

Nutrition Facts

KCAL
390 kcal

CARBS
22 g

FATS
28 g

PROTEINS
12 g