Perfect meal for vegetarians. Great option for summer lunch or light dinner. Takes very little to prepare. Rosti can be also served as a side dish and can be made from raw or cooked potatoes. In this recipe I propose raw potatoes because I like it more. It can be varied by adding the ingredients and seasonings of your choice. I tried rosti for the first time in Swiss mountines - Gruyere region and since then I love it.
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Ingredients - serve 2:
- 1 red onion - finely sliced
- 1 white onion - finely sliced
- 400 g fresh potatoes - grated
- 2 Tbsp wholegrain mustard
- 4 Tbsp extra-virgin olive oil
- freshly ground sea salt and pepper (red, white, green and black)
- 1 clove garlic - crushed
- 2 medium egg
- 1 big tomato - finely sliced
- season with balsamic vinegar
Method:
1. Use your own hands for grating potatoes in small stripes as with my experience it is better than any food processors generating too much of juice.
2. Dry grated potatoes with a paper towel. That way we ensure that all excessive moisture is removed. Mix with sliced onion, garlic, 1 Tbsp of olive oil, mustard, sea salt and freshly ground pepper.
3. Heat the olive oil in a large pan. Put the grated potato mixture on hot oil, flatten the surface to the cake shape and cook over a medium-low heat for approx. 10-15 minutes on each side.
4. Your rosti needs to turn golden brown first until you turn it on another side. If you do it too early, your rosti will not keep the shape. At the end rosti should be crispy on the outside and soft inside.
5. Serve hot immediately on sliced tomato bedding seasoned with sea salt, pepper and balsamic vinegar for a good taste with a fried egg served on the top.
ENJOY!!!
