Recipe on page 112
Loaded scalloped potato roll
The internet has many versions of this impressive dish - with everything from lentil stew to bacon and eggs rolled up in the crispy potato layer. Our version was inspired by the original Tasty.co video. (See step-by-step photos on page 110.)
Makes 6 slices • Preparation: 50 minutes Cooking time: 45 minutes • Oven temperature: 180°C
• olive oil for greasing and shallow-frying
• about 200ml grated Parmesan
• 6 potatoes, peeled and cut into 2mm-thick slices
• 15ml olive oil
• 1 small onion, chopped
• 500g minced meat
• 5ml BBQ spice (choose your favourite)
• 1 tin (400g) chopped tomatoes
• large handful baby spinach, blanched
• 300g ricotta
• cayenne pepper, fresh fennel fronds and lemon zest, to taste
• 2 brinjals, sliced and char-grilled
• a sprinkling of chopped parsley
• about 9 slices mozzarella
1 Preheat the oven. Line a rectangular baking tray (about 29 × 34cm) with baking paper and grease with a little olive oil. Sprinkle a layer of Parmesan over the surface and arrange the potato slices in rows so that they overlap slightly and form a scallop pattern. Sprinkle a little more Parmesan over, season with a pinch of salt and bake for 30 minutes until golden-brown and cooked through.
Heat a splash of olive oil and sauté the onion until translucent. Add the minced meat and fry
