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Ingredients: 3 smoked rashers diced into strips 1 large onion diced 2-6 cloves of garlic roughly diced 8 cherry tomatoes halved 1 cup grated cheese 4 dsp mayonnaise 1 level dsp (or more) paprika 1 dsp dijon mustard 1 tsp salt 1 tsp freshly ground black pepper 6 - 8 large potatoes diced into large cubes |
Cook the spuds in boiling water. While doing so, on a medium heat, fry the onions for 2 mins and add the bacon, frying until almost brown. Add the garlic, paprika, salt and pepper and mix well. Remove from the heat and add the mustard and mayo. Mix well through. Make sure the consistency of the mixture is not too dry, if it is add some more mayo or creme fraiche. When the spuds are almost cooked but still firm, remove from the heat and drain. Add to the mixture along with the tomatoes. Mix well to ensure all the spuds are covered in the mixture. Leave to sit for at least 15 mins to let the potatoes absorb the juices. Just before serving sprinkle with the grated cheese. |