Stranger Foods

Jacket potatoes with egg and tonnato sauce

Serves 4 | Prep 10 mins | Cook 55 mins

This brings together two of the most simple and comforting dishes: a baked potato and a soft-boiled egg. If you want to make this even more hearty than it is, fold extra tuna into the sauce before spooning it over the potatoes. If you want to get ahead, the tonnato sauce can be made a day in advance and kept in the fridge.

Source: SIMPLE by Ottolenghi

Ingredients

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Imperial

x0.5

4 large baking potatoes (1.4 kg)
1 tbsp olive oil, plus extra to serve
4 large eggs, soft-boiled (into boiling water for 6 minutes then refreshed under lots of cold water) and peeled
flaked sea salt

Tonnato Sauce

2 large egg yolks
3 tbsp lemon juice
25 g parsley, roughly chopped
120 g good-quality tinned tuna in oil, drained
20 g baby capers (or regular capers, chopped drained, or regular capers
2 anchovy fillets in oil, rinsed and patted dry
1 clove garlic, crushed
180 ml olive oil

Instructions

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Preheat the oven to 220°C fan.
Place the potatoes on a baking tray, drizzle with the oil, sprinkle with ½ teaspoon of flaked salt, and bake for , or until the skin is crisp and the middle is soft. Remove from the oven and set aside.
While the potato is in the oven, make the sauce. Place the egg yolks in the bowl of a food processor with the lemon juice, 20g of parsley, the tuna, half the capers, all the anchovies and the garlic. Blitz for a minute to form a rough paste, scraping down the sides of the bowl with a spatula to help the machine. With the machine still running, slowly add the olive oil in a steady stream, until the consistency is that of a thin mayonnaise. Set aside.
When ready to serve, slice the hot potatoes almost (but not completely) in half: leave the base of the skin intact. Squeeze the outside of the potatoes a little - this helps to loosen their flesh - and sprinkle the insides with a pinch of flaked salt. Spoon the sauce over the potatoes and top with an egg, torn in half just before serving so that the yolk runs into the sauce. Add the remaining parsley and capers, drizzle over some oil, and serve.

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