Potato Souffles With Tomato and Basil Sauce

1. 1

   Heat oven to 190C; butter 6 ramekin dishes and set aside.

2. 2

   Boil potatoes in their skins and leave to cool.

3. 3

   When able to handle, peel off skins and mash potato flesh really well (no lumps!)

4. 4

   in a large bowl.

5. 5

   Let cool a few minutes.

6. 6

   Whisk egg yolks into potato mixture and season with salt, pepper, and nutmeg.

7. 7

   In another bowl, whisk egg whites until stiff and dry.

8. 8

   Fold half the egg whites into potato mixture, then fold in the rest lightly with a large metal spoon, cutting through mixture and turning it over until evenly mixed, but still airy.

9. 9

   Divide between dishes and set ramekins on baking sheet.

10. 10

    Sprinkle over Parmesan and bake 20-25 minutes until risen and golden brown.

11. 11

    For the tomato sauce, put tomatoes in pan with olive oil, salt, pepper and sugar.

12. 12

    Heat gently and simmer 2-3 minutes until slightly thickened.

13. 13

    When souffles are ready, invert each one onto a tea towel, then put right-side up on a wared plate.

14. 14

    Spoon sauce around souffle and sprinkle with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.