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500g new potatoes
2 tablespoons olive oil, plus extra for brushing
100g Pecorino Romano, grated
½ teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon fresh chopped thyme
Sea salt and freshly grated black pepper, to season
Small bunch of parsley, finely chopped
500g new potatoes
2 tablespoons olive oil, plus extra for brushing
100g Pecorino Romano, grated
½ teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon fresh chopped thyme
Sea salt and freshly grated black pepper, to season
Small bunch of parsley, finely chopped
How you make roasted new potatoes with Pecorino Romano
Preheat the oven to 210°C / 190°C fan
Wash the potatoes and bring them with a pinch of salt to the boil.
Preheat the oven to 210°C / 190°C fan
Wash the potatoes and bring them with a pinch of salt to the boil.
Let the potatoes simmer softly for 8 minutes.
Grate the Pecorino Romano coarsely.
Brush the baking paper on the tray lightly with oil.
Sprinkle the baking tray with 3/4 of the Pecorino Romano.
Sprinkle the baking sheet with the smoked paprika, finely chopped thyme, and sea salt and pepper as well.
Finally, sprinkle the garlic powder over the baking tray.
Cut the cooled potatoes lengthwise into quarters.
Place the potatoes on the baking tray and lightly brush them with oil.
Fry the potatoes for 20 minutes, until golden brown and crispy
But turn them over halfway through the baking time.
Meanwhile wash the lettuce and the other vegetables.
Allow the lettuce to drain well in a colander.
Cut the tomatoes into quarters and the spring onion into rings.
Dress the salad completely.
Beat two eggs with some papper and salt.
Bake into a omelet.
Meanwhile the potatoes are ready.
Spoon a little of everything onto the plates.
We're going to eat now and it looks delicious!