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Ingredients :
Serves 4
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700g / 1˝lb potatoes, scrubbed but not
peeled
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salt and freshly ground black pepper
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75g / 3oz butter
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1 large onion, peeled and finely chopped
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1 garlic clove, peeled and crushed
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2 tbsp freshly chopped parsley
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1 tbsp olive oil
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75g / 3oz Parma ham, thinly sliced
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50g / 2oz sun-dried tomatoes, chopped
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175g / 6oz Emmenthal cheese, grated
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mixed green salad, to serve
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Method :
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Cook the potatoes in a large saucepan of
salted boiling water for about 10 minutes, until just tender. Drain in
a colander, then rinse in cold water. Drain again. Leave until cool
enough to handle, then peel off the skins.
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Melt the butter in a large frying pan and
gently fry the onion and garlic for about minutes until softened and
beginning to color. Remove from the heat.
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Coarsely grate the potatoes into a large
bowl, then stir in the onion and garlic mixture. Sprinkle over the
parsley and stir well to mix. Season to taste with salt and pepper.
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Heat the oil in the frying pan and cover
the base of the pan with half the potato mixture. Lay the slices of
Parma ham on top. Sprinkle with the chopped sun-dried tomatoes, then
scatter the grated Emmenthal over the top.
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Finally, top with the remaining potato
mixture. Cook over a low heat, pressing down with a palette knife from
time to time, for 10-15 minutes, or until the bottom is golden brown.
Carefully invert the rösti onto a large plate, then carefully slide
back into the pan and cook the other side until golden. Serve cut into
wedges with a mixed green salad.
Nutritional Facts per 100g :
energy 147kcals/611kj protein 5g carbohydrate 11g fat 9g fiber 0.9g sugar 1.5g sodium 0.2g
√
egg-free
√
gluten-free
√ wheat-free
√ nut-free
√ seafood-free |
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