Potato and Rocket Galette Wedges
Serves: 6
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Directions
- Heat the oil in a large frying pan until smoking.
- Mix the rocket with the potato and cover the base of the pan.
- Once the mixture starts to settle add the butter in very small pieces into the edge of the pan and cook until golden on the reverse side, for about 10 minutes.
- Carefully and gently invert the galette and cook until golden and crunchy, for a further 10 minutes.
- Serve the galette hot, cut into wedges.
Ingredients
- 80 ml (1/3cup) olive oil
- 3 large potatoes, peeled and coarsely grated
- 10 fresh rocket leaves, finely chopped
- 45 ml (3 tbsp) butter
- Salt to taste