Lyonnaise Potato Cake.
Ingredients:
8 Mayan Gold Heritage Buston
Potatoes (or 4 normal sized baking potatoes)
2 large onions, sliced
1 tbsp Baste & Bray rapeseed oil
Butter for greasing the tin
1 egg, beaten
2 generous tbsp full fat crème fraîche
nutmeg
fresh thyme (optional)
HANDS ON: 25 MINS
COOKING: 2 HRS
To serve:
1 tub of good quality, full fat crème fraiche
50g of caviar (optional)
Pea tendrils
Method:
1. Preheat oven to 180 °C Fan. Scrub the potatoes, stab them a couple of times with a skewer and bake for 1 hr (longer if using larger baking potatoes) or until soft in the middle. When ready remove from the oven and let cool for 10 mins. Then scoop out the flesh into a large bowl.
2. While the potatoes are cooking heat the oil in a frying pan and cook the onions on a low heat for 40 mins or until golden.
Stir frequently.
3. Greas and line an 8″ loose bottomed cake tin. Mix the beaten egg and creme fraîche into the potato then add in the onions. Season with salt, pepper and grated nutmeg.
4. Scoop the mix into the cake tin, level off and bake for 45 minutes or until golden. Remove from the oven and leave in the tin for 5-10 mins then remove from the tin and serve with some fresh thyme (or any other fresh herb you have around).
Get ahead: will keep in the fridge for 2 days – simply re-heat.