This is a delicious appetizer of Andean potatoes and cherry tomatoes seasoned Japanese style, then topped with cheese and baked to surprising perfection. The sweetness of the Andean potatoes combines with the soy sauce and cheese to create a superb flavor combination.(Ingredients for two people)
Ingredients
| Tropicos Andean Potatoes | 200g |
| Veggie Maria Cherry Tomato Halves | 150g |
| Butter | 30g |
| Soy sauce | 1 tablespoon |
| Bonito flakes | 5g |
| Black pepper | To taste |
| Melting cheese | 60g |
| Chopped parsley | To taste |
How to make
- Microwave the frozen Andean potatoes for 5 minutes at 600W.
- Add butter to a frying pan and heat. Once melted, add cherry tomatoes and Step 1. Once heated through, add soy sauce, stir to mix, then remove from heat and add bonito flakes.
- Transfer Step 2 to an oven-safe dish, sprinkle with black pepper to taste, top with melting cheese, and heat in the toaster for 10 minutes. Finish by sprinkling chopped parsley on top to taste.
