Seasonal and sustainable, these fresh vegetables with eggs and èVita Residue-Free Levante potatoes are a delicious, healthy dish, perfect for a stress-free dinner!
Ingredients for 4 people
Levante potatoes, 400g
Cucumbers, 300g
Carrots, 400g
Red onion, 200g
Eggs, 4
Garlic, 2
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste
Rosemary, to taste
Preparation
Thoroughly wash the potatoes, cut them in half and then into wedges, next leave them to soak in water for 30 minutes. This will get rid of the potatoes’ excess starch. In the meantime, wash and peel the carrots too, then cut them into 4 parts lengthwise and put them to one side. Drain the potatoes and quickly dry them.
In a wok or a non-stick pan of about 24 cm in diameter, fry the garlic with plenty of extra virgin olive oil and the rosemary, then add the potatoes and carrots and cook for about 30 minutes over a low heat.
In the meantime, put the eggs in a small saucepan, cover them with cold water and bring to the boil over a moderate heat. After 7 minutes from when the water starts to boil, drain the eggs and leave them to cool down. Meanwhile, prepare the other ingredients: clean and roughly slice the red onion and cucumbers. When the eggs have cooled down, peel them and cut them in half.
The potatoes and carrots will now be ready, season with salt and pepper, turn off the hob and leave them to cool down. Take a large bowl and put the potatoes and carrots in. Add the onion, cucumbers and eggs, season with extra virgin olive oil, salt and pepper and then stir everything together well.
Image: Canva
