Potato and Zucchini Galette with Fried Eggs by @slideforfood

45 min

1 serving

🥔

300 g

Potatoes

🥒

200 g

Zucchini

🌽

15 g

Cornstarch

🫗

Oil

🧈

Butter

🥚

2

Eggs

🌿

Dill

🌿

Cilantro

🍋

Lemon zest

🥚

Kewpie mayonnaise

🌼

Whole-grain mustard

🧂

Salt

⚫

Black pepper

🧂

Fleur de sel

  1. Peel
    • Potatoes

    Peel the potatoes.

  2. Wash
    • Zucchini

    Wash the zucchini and leave its skin on.

  3. Grate
    • Potatoes
    • Zucchini

    Grate the potatoes and zucchini, place them in a kitchen towel, and squeeze out as much moisture as possible.

  4. Mix
    • Potatoes
    • Zucchini
    • Cornstarch

    Mix the grated potatoes and zucchini with cornstarch, salt, and pepper.

  5. Heat

    Heat a frying pan over medium heat.

  6. Add
    • Oil
    • Butter

    Add a generous drizzle of oil and a knob of butter to the frying pan.

  7. Add
    • Potatoes
    • Zucchini
    • Butter

    When the butter lightly foams, add the potato and zucchini mixture, press it down lightly, and shape the edges with a spatula.

  8. Cook

    Cook over medium-low heat for about 15 minutes.

  9. Add
    • Butter

    Use a plate to turn over the galette, add more butter to the frying pan, then return the galette to the pan and cook for another 15 minutes.

  10. Add
    • Eggs
    • Oil

    For the eggs, add a generous amount of oil to a frying pan over high heat, crack in the eggs, and transfer them to paper towel once cooked.

  11. Serve
    • Dill
    • Lemon zest
    • Eggs

    Serve the galette with the eggs, herbs, lemon zest, pepper, and fleur de sel.

Potato and Zucchini Galette with Fried Eggs by @slideforfood

45 min

1 serving

🥔

300 g

Potatoes

🥒

200 g

Zucchini

🌽

15 g

Cornstarch

🫗

Oil

🧈

Butter

🥚

2

Eggs

🌿

Dill

🌿

Cilantro

🍋

Lemon zest

🥚

Kewpie mayonnaise

🌼

Whole-grain mustard

🧂

Salt

⚫

Black pepper

🧂

Fleur de sel

Preparation Steps

  1. Step 1/11

    Peel the potatoes.

    🥔Potatoes
    🔪Peeler

  2. Step 2/11

    Wash the zucchini and leave its skin on.

    🥒Zucchini

  3. Step 3/11

    Grate the potatoes and zucchini, place them in a kitchen towel, and squeeze out as much moisture as possible.

    🥔Potatoes
    🥒Zucchini
    🧀Grater
    🧻Kitchen towel

  4. Step 4/11

    Mix the grated potatoes and zucchini with cornstarch, salt, and pepper.

    🥔Potatoes
    🥒Zucchini
    🌽Cornstarch
    🧂Salt
    ⚫Black pepper
    🥣Mixing bowl

  5. Step 5/11

    Heat a frying pan over medium heat.

  6. Step 6/11

    Add a generous drizzle of oil and a knob of butter to the frying pan.

    🫗Oil
    🧈Butter

  7. Step 7/11

    When the butter lightly foams, add the potato and zucchini mixture, press it down lightly, and shape the edges with a spatula.

    🥔Potatoes
    🥒Zucchini
    🥄Spatula

  8. Step 8/11

    Cook over medium-low heat for about 15 minutes.

  9. Step 9/11

    Use a plate to turn over the galette, add more butter to the frying pan, then return the galette to the pan and cook for another 15 minutes.

    🧈Butter
    🍽️Plate

  10. Step 10/11

    For the eggs, add a generous amount of oil to a frying pan over high heat, crack in the eggs, and transfer them to paper towel once cooked.

    🥚Eggs
    🫗Oil
    🧻Paper towel

  11. Step 11/11

    Serve the galette with the eggs, herbs, lemon zest, pepper, and fleur de sel.

    🌿Dill
    🌿Cilantro
    🍋Lemon zest
    ⚫Black pepper
    🧂Fleur de sel
    🥚Eggs

Composition

Ingredients

Types

Vegetables, Starches, Fats, Dairy, Eggs, Herbs, Fruits, Condiments, Spices

Ingredients

Potatoes, Zucchini, Cornstarch, Oil, Butter, Eggs, Dill, Cilantro, Lemon zest, Kewpie mayonnaise, Whole-grain mustard, Salt, Black pepper, Fleur de sel

Notes

Dill (herb topping), Cilantro (herb topping), Lemon zest (yellow lemon zest), Kewpie mayonnaise (optional), Whole-grain mustard (optional, mixed with Kewpie mayonnaise), Fleur de sel (for serving)

Allergens

Milk, Eggs, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

850 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 85g, Fat: 45g, Fiber: 10g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 1400mg, Sodium: 650mg, Iron: 3mg, Calcium: 90mg, Magnesium: 70mg

Vitamins

Vitamin C: 55mg, Vitamin B6: 0.9mg, Vitamin A: 220mcg, Folate: 80mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Peeler, Grater, Kitchen towel, Mixing bowl, Spatula, Plate, Paper towel

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@slideforfood

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Creamy

Flavors

Savory, Buttery, Fresh, Citrusy, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,reheat in a pan to restore crispness before serving)