Quick Potato Salad and Soft Boiled Egg Tostadas.

Lately I have enjoyed the simplicity of things perhaps the lack of those in our present life makes us adapt and enjoy straight forward or effortless pleasures, and this includes what I eat of course ! but this hasn’t been a bad thing at all, I think if anything it just makes you work better and enjoy what you have.

I place these tostaditas over the snack section but the truth is that they make a pretty good lunch too! all you need is a few ingredients to make this simple and fresh dish for your family and let’s hope that in a not far future you can make it for your friends as well.

So lets put these simple ingredients to good use and feel free to adapt the recipe with what you may have at home!

Makes 8 tostadas.

Ingredients:

8 tostadas.

Or 8 tortillas.

1/4 cup of Olive oil.

4 medium size potatoes.

1/2 white onion (finely chopped).

100 grams of cherry tomatoes (cut in quarters).

1 carrot ( washed and finely shaved with a mandolin).

1 cup of cooked peas.

1 tbsp mayo.

1 tbsp creme fraiche.

1/2 lemon juice.

2 tsp apple cider vinegar.

Seal salt and black coarse pepper for seasoning.

2 free range eggs.

1 tbsp extra virgin olive oil.

1 tsp ground guajillo chilli.

Method.

Preheat your oven at 180 C.

Place your tortillas over a tray and brush them with a bit of olive oil, bake them for 6 -7 minutes or until crispy, let them cool down and set aside.

Wash, peel and boil your potatoes, once they are cooked let them cool down completely before cutting into small cubes.

Place your potatoes into a medium size bowl, and the rest of the ingredients: onion, cherry tomatoes, carrots, peas, mayo creme fraiche, lemon juice, vinegar and season with salt and black pepper to taste, integrate everything with a spoon taste and adjust seasoning if necessary , cover with cling film and reserve in the fridge.

In the meantime boil water in a small sauce pan once it starts bubbling add your eggs carefully and set the timer for 6:30 minutes. When the time is up remove your eggs from the hot water with slotted spoon and place them in a bowl with ice if possible to avoid them from keep cooking, alternatively you can place them under running cold water.

Peel your eggs and cut into quarters with a sharp knife. Prepare to assemble your tostadas, add a spoonful of potato salad on top of each tostada, arrange them nicely over a pretty platter, then place a piece of soft boiled egg over each tostada, drizzle them with extra virgin olive oil and finish them with a sprinkle of ground guajillo and maldon salt on the top, enjoy!