Potato, Cheese and Spring Onion Souffle
"It may be hard to believe, but this one is good for using up leftovers - any combination of bits of cheese that lurk unused in the dark corners of the fridge and leftover boiled potatoes (always a menace sitting in the fridge and not being used). However, if you don't have any left over, boiling some specially will be well worth it. This will make a very fine supper dish for two vegetarians or for those who often give meat a skip. The potatoes give the souffle a lovely crusty top with a squidgy inside. A salad..."
INGREDIENTS
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50g trimmed spring onion, finely chopped (including the green part)
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110g boiled potatoes, grated
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30g grated Cheddar (plus 1 dessertspoon for later)
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30g grated Parmesan (plus 1 dessertspoon for later)
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25g butter
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4 tablespoons soured cream (80g)
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4 tablespoons Greek thick yoghurt (80g)
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2 large eggs, separated
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¼ teaspoon cayenne pepper
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1/8 nutmeg, freshly grated
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