Kota with crispy chips
Serves: 4
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Directions
- Heat the oil in a medium pot over medium to high heat. Gently place the chips into the oil and fry for 10-12 minutes until golden and crispy. Once cooked, remove the chips from the oil and drain on absorbent kitchen paper.
- Using the two quarter ends of bread, cut a hollow “window” in the front and scoop out the inside of the bread.
- Toast the bread in the oven for 5 minutes.
- In a small bowl, combine the mayonnaise and tomato sauce and mix well.
- To assemble the Breakfast Potato Kota: Drizzle some sauce into the bottom of the bread, add some chips, followed by some sliced Russians and some atchaar. Repeat the process until all ingredients have been used.
- Place a soft fried egg on top and a final drizzle of sauce.
Ingredients
- Sunflower or vegetable, for frying
- 6 large potatoes, peeled and cut into chips
- 2 whole white loaves, cut into quarters
- 60 ml mayonnaise
- 15 ml tomato sauce
- 4 Russians, sliced and fried
- 125 ml hot atchaar
- 4 soft fried eggs, to serve
- extra slap chips, to serve