Créé avec l’IA
Creamy Tomato Egg Spaghetti with Crispy Potato
25 min 266 kcal par portion Facile
Ingrédients
4 Portions
- Large egg1 large egg
- Tomato, diced123 g
- Onion, finely chopped40 g
- Garlic, minced1 clove
- Butter5 g
- Whole milk50 ml
- Dry spaghetti15 g
- Potato, diced50 g
- Salt and black pepper1 pinch
Instructions
- 1
Bring a small pot of water to a boil. Add the spaghetti and cook until al dente according to the package directions. Reserve about 30 ml of the pasta water, then drain the spaghetti.
- 2
Meanwhile, melt half of the butter in a small nonstick skillet over medium heat. Add the diced potato and a small portion of the salt and black pepper.
- 3
Cook the potato for 8–10 minutes, turning regularly, until tender inside and crisp and golden outside. Transfer it to a plate and keep warm.
- 4
Add the remaining butter and the chopped onion to the same skillet. Cook over medium-low heat for 2–3 minutes, until softened.
- 5
Add the minced garlic and cook for 30 seconds. Stir in the diced tomato and cook for 4–5 minutes, until the tomato softens and forms a chunky sauce.
- 6
In a small bowl, whisk the egg with the whole milk until smooth. Season lightly with the remaining salt and black pepper.
- 7
Add the drained spaghetti to the tomato mixture and toss well. Remove the skillet from the heat and allow it to cool for about 30 seconds.
- 8
