Potatoes with Rosemary and Eggs

By SEB_UK

A kind of minute soufflé in the flavor of provence.

Ingredients

• 500 g/1 lb potatoes,
• 4 egg whites,
• 1 ActiFry spoon olive oil,
• 1 to 2 sprigs fresh rosemary,
• 2 cloves garlic, crushed
• 1 teaspoon salt

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Cut the potatoes into cubes and cook for 30 minutes in the ActiFry with the crushed garlic and the olive oil.

In the mean time, beat the egg whites un a bowl. Add the salt and pour the mixture into the potatoes 3 minutes before they are finished cooking.

Transfer to a large serving dish and cut up the rosemary finely spreading on the top, or use a bunch of parsley.