Ingredients
2 dried red chillies
Olive oil
1kg cooked floury potatoes
4 tbsp tomato purée
4 egg whites
4 tbsp grated parmesan
2 tbsp breadcrumbs
Method
Heat the oven to 200C/gas mark 6. Chop the dried chilli finely and heat the bits in 2 tbsp of olive oil. Purée the potatoes with a potato ricer or a mouli or even pushing them through a sieve. The finer the potato purée, the finer the dish. Stir in the tomato purée and the chilli-infused olive oil. Beat the egg whites until stiff and fold into the potato mixture. Oil the inside of a soufflé dish and then dust with parmesan. Empty the potato mixture into the soufflé dish, sprinkle with breadcrumbs and some parmesan if you have any left over. Put the soufflé dish into the oven and cook for 20-25 minutes until it’s risen and brown on top.
