Potato World dish P ot a t o w o r l d Harvest snack from Dutch soil It’s harvest time so it’s busy in the polders. So a nutritious lunch is very welcome. This type of Spanish tortilla is, in fact, a richly-filled farmhouse omelette. Delicious when hot, but when cold, easy to cut into pieces and take out into the field. AGENDA 22-23 November 2017 British Potato Harrogate, Great-Britain www.bp2017.co.uk 10 - 12 Januari 2018 PotatoExpo Orlando, USA www.potato-expo.com Editorial Serves 4, preparation time approx. 25 minutes (plus ½ hour on a cookingplate) • 500 grams of firm potatoes • 1 tablespoon of olive oil • Salt, pepper • 2 thin leeks or 1 big one, use only the white and palegreen parts • 2 tablespoons of butter • 10 large eggs • 2 tablespoons of crème fraîche (approx. 75 grams) • 100 grams of cubed ham • 100 grams of grated, hard Dutch goat’s cheese (preferably mature) • 1 tablespoon of fresh green herbs (chives, parsley, thyme or chervil) • Extra: frying pan with nonstick coating and flat lid Peel the potatoes and cut into 1x1 cm cubes. Heat the olive oil in the non-stick frying pan. Stir-fry the potato cubes for 8-10 minutes at a moderate heat until brown all around. Remove from pan. Season well with salt and coarselyground pepper and leave to cool. Cut the leek into thin rings. Heat 1 tablespoon of butter in the frying pan. Add the leek and cook on a gentle heat for 3 to 4 minutes. Remove from the pan and let it cool slightly. Beat the eggs with the crème fraîche. Season with salt and pepper. Add the ham and potato cubes, leek and fresh herbs. Heat 1 tablespoon of butter in the frying pan. Add the egg mixture, spread well and do not stir. Cover with the lid, lower the heat and cook until the eggs are solidified. This can take 20 to 25 minutes. If you think it’s going too fast, lower the heat. Grease the flat lid with some butter. Place on the pan and turn upside down so the omelette rests on the lid. Let it slide back into the pan again. Sprinkle with the grated cheese and cook for another 5 minutes without the lid. Tip: If you have a frying pan with an ovenproof grip, you don’t have to turn the tortilla around but simply leave in the pan and gratin the top under the grill. Ingrid van den Arend 19- 28 Januari 2018 International Grüne Woche Berlin, Germany www.gruenewoche.de 7 – 9 Februari 2018 Fruitlogistica Berlin, Germany www.fruitlogistica.com 27 – 31 May 2018 World Potato Congress Cusco, Peru www.worldpotatocongress2018-alap.org 22 August 2018 Potatodemo Day Westmaas, The Netherlands www.aardappeldemodag.nl 30 August 2018 Weuthen Kartoffeltag Schwalmtal-Waldniel, Germany www.weuthen-gmbh.com 12 - 13 September 2017 PotatoEurope 2017 Bockerode, Germany www.potatoeurope.com 25-27 November 2018 Interpom-Primeurs Kortrijk, Belgium www.interpom-primeurs.be © Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber Printer De Swart bv, The Hague NL Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 E-mail: info@potatoworld.nl Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 E-mail: info@potatoworld.nl Subscription rates € 75,00 Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl 50 Potato World 2017 • number 4 Pagina 49
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