Recipe: Super easy egg and potato pasta
So it was one of those morning when I had eggs, but no bread. Neither hubby nor I fancied a trip to the shops, so I got improvising with what we had at home.
And then it came to me. A delicious, dead cert winner made by my mum, and a staple emergency snack in every Bengali household.
The dish in question is eggs and potato pasta, a savoury, lightly spiced dish that takes minutes to cook and seconds to eat.
Anyway it was a brilliant, delicious breakfast. In fact works a treat for unexpected guests at any time of the day.
I added a sight twist as I had some leeks going spare. But you can skip this if you don’t have any, as it isn’t in the original recipe.
So, as homage to every Bangladeshi mum out there, here is the recipe for eggs and potato pasta…
Ingredients for egg and potato pasta
1 onion, sliced
2 Leeks (optional), dived into 1inch rounds
1 potato, diced
Sprinkle of salt
1/3 tsp turmeric powder
1 green chilli, finely chopped
Method for egg and potato pasta
If you want to use leeks, add them first to a pan of butter and olive oil. Allow to soften for around five minutes.
Then, add the onions and stir fry.
Now add the salt and spices to your taste.
Stir in the chopped chilli.
Meanwhile, in another, pan boil some pasta and diced potatoes.
In the pan of onions, add two eggs and scramble.
Add in the boiled pasta and potatoes, coating in the spices, oil and egg.
Stir fry for a few minutes, then serve.
Eggs and potato pasta, done.
Do you have a favourite childhood recipe? Let me know in a comment below.
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