A really easy side that packs a calcium punch. The origin of the dish is unknown, but has been a family favourite for a while, so for arguments sake its Spanish-Brit! You can pop any veg in with the potatoes, I opted for tomatoes but aubergine, mushrooms, broccoli and cauliflower (pre-cooked) all work well. In terms of herbs then chives work really well, I didn’t include as had run short, but a tbsp chopped chives adds a good subtle freshness o the tang of the cheese. It keeps in the fridge for a couple of days, and is good hot or cold, it works well as a side for a picnic. When served the consistency is soft bits of cheese goo stuck on the potatoes and veg!
Enough for 3-4 grown-ups and a little one
600g parboiled new potatoes
3 tomatoes – chopped into smallish pieces
250g full fat soft cheese
1 egg beaten
1. Cut potatoes in half and mix with tomatoes in an oven-proof dish.
2. Mix soft cheese and egg until combined. Pour half mixture on to potatoes and mix so they are all coated with cheese-egg mix.
3. Pour the rest of the egg cheese mixture on top.
4. Cook in a preheated oven at 180C fan for 40-45 mins.
It keeps in the fridge for a couple of days, and is good hot or cold, it works well as a side for a picnic.
No real country origin my cheesed-off potatoes are just a good picnic side.