Roasted Red Potato Salad with Corn

Ingredients

• Oil1/2 tablespoon (5 ml)
• Corn1/2 unidad (125 g)
• Potato1 medium (180 g)
• Egg2 count (110 g)
• Scallion1 tablespoon (5 g)
• Parmesan Cheese1 tablespoon (5 g)

Instructions

1. 1

   Step 1

   Shell the corn, peel and dice the potato and place in a pot of boiling water for 12 minutes.

2. 2

   Step 2

   Meanwhile, chop the scallions and set aside. Separately, beat the egg.

3. 3

   Step 3

   Once the potato and corn are done, continue with the scrambled eggs.

4. 4

   Step 4

   Place a pan over high heat. Once heated, add the oil, spread and add the corn kernels, potatoes, egg, scallions and Parmesan cheese.

5. 5

   Step 5

   Season with salt and pepper to taste.

6. 6

   Step 6

   Cook stirring constantly for 4-5 minutes until the egg sets.

7. 7

   Step 7

   Remove and serve hot. You can garnish with some chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Roasted Red Potato Salad with Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.