- Serves2
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
Ingredients
- 400g baking potatoes, skins on, coarsely grated
- 1 onion, finely sliced or grated
- 1 tsp salt
- 10g butter, melted
- 4½ tbsp olive oil
- 250g pack mixed baby tomatoes, finely chopped
- 1 red chilli, finely chopped (or 2 tbsp chilli sauce)
- 2 No.1 Large British Free Range Longstock Gold Eggs
- 4 slice/s Italian mortadella
- 3 sprig/s basil, leaves picked
Method
Preheat the oven to 180°C, gas mark 4. Place the potatoes and onion into a large bowl, sprinkle with the salt and mix well with your hands. Transfer the mixture to a clean tea towel and squeeze out the excess water over the sink. Clean out the bowl, return the mixture, then combine with the melted butter and a good grind of black pepper.
Warm a large frying pan over a medium heat with 3 tbsp oil. Make 2 patties with the grated potato mixture and carefully transfer to the pan. Fry for 5-7 minutes each side, pressing down with a spatula until crispy.
Transfer the röstis to a parchment-lined baking tray and bake for about 5 minutes. Meanwhile, mix the tomatoes and chilli, or chilli sauce, together in a small bowl with 1 tbsp oil, then season to taste.
Return the frying pan to a medium-high heat with the remaining oil, fry the eggs to your liking, then set aside. Crisp up the mortadella for 1 minute each side, then serve the röstis topped with the mortadella and fried eggs, with the tomato and chilli salsa spooned over and the basil leaves.
Cook’s tip
If you shape the patties into ovals rather than rounds (16x12cm), they’ll fit more easily into the frying pan.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,814kJ/ 676kcals |
|---|---|
Fat | 44.2g |
Saturated Fat | 11.3g |
Carbohydrates | 47.9g |
Sugars | 10.8g |
Fibre | 7.3g |
Protein | 18g |
Salt | 3.4g |