POTATO WAFFLE WITH BROCCOLI AND CRUSHED EGG

INGREDIENTS for 4 waffles

• 400 g of potatoes
• 3 Eggs
• 40 g of wholemeal flour
• 40 g of 00 flour
• 120 ml of milk
• A teaspoon of sweet paprika
• Salt to taste
• Pepper to taste
• 1 broccoli
• 1 clove of garlic
• 4 tablespoons of extra virgin olive oil
• 2 walnuts (chopped)

PREPARATION

Wash and chop the broccoli and cook it in salted water for a few minutes. Sauté it in a pan with the garlic clove and two tablespoons of oil. Discard the garlic. To prepare the waffle batter, boil the potatoes and mash them with a potato masher. Pour them into a bowl, season with salt and pepper, add half a teaspoon of paprika, and one egg, and mix. Then add the flours and milk until you have a thick mixture. Heat the waffle iron, brush it with a brush, distribute two tablespoons of batter on each waffle, and cook until golden brown. Crack the remaining eggs into a nonstick pan, season with salt and pepper, and stir constantly with a wooden spoon until the eggs are scrambled. Serve by placing the waffle on a plate, filling it with a couple of tablespoons of broccoli, and finally a tablespoon of scrambled eggs. Finish the dish with a pinch of paprika, some chopped walnuts and enjoy it hot!