Vegetable Scramble With Anchovy Rosti - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE ANCHOVY ROSTI
• 2 tablespoons olive oil, plus extra for greasing
• 1 large onion, finely sliced
• ¼ teaspoon salt
• 4 medium potatoes, peeled
• 50g anchovy fillets, finely chopped (optional)
• ¼ teaspoon freshly ground pepper
• FOR THE EGGS
• olive oil or butter
• 6 free-range eggs, lightly beaten
• 2 tablespoons cream (optional)
• WILTED LETTUCE & PEAS
• 2 baby cos lettuce
• 1 tablespoon olive oil or butter
• 1 shallot, finely chopped or 2 spring onions, sliced
• 100g snow peas, trimmed or sugar snaps, halved lengthwise
• ½ cup frozen peas
• ¼ cup chicken or vegetable stock
• 2 tablespoons chopped chervil, parsley or chives
• MEDITERRANEAN VEGES
• 1 tablespoon olive oil
• 1 small red onion, thinly sliced
• 3 sprigs thyme (optional)
• 1 small capsicum, thinly sliced
• 1-2 zucchini, thinly sliced
• 2 tomatoes, chopped