NEW SEASON POTATO QUICHE

Farrah’s 10” Original Wraps
New potatoes
Onion, diced
Free-range eggs
Chopped parsley
Oil
Salt and Pepper

Salsa
Tomatoes finely diced
Cloves garlic
Handful of coriander
Olive oil
Salt and Pepper

The Quiche
Slice potatoes and par boil in salted water for 7 minutes.
Fry onion with some oil until soft. Whisk eggs and add in parsley, salt and pepper. Lay out a Premium White Wrap to form the base in a small quiche tin. Add the onion and potatoes into the tin and pour over the egg. 

Bake for 30 min at 180ºC.

The Salsa
Combine all the ingredients in a bowl. If you prefer a smoother texture, pulse half the salsa in a food processor, then combine it with the remaining chunky half.