Potato rösti, crispy mortadella & fried eggs

Name: Potato rösti, crispy mortadella & fried eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 400 grams baking potatoes; 1 onion; 1 tsp salt; 10 grams butter; 4.5 tbsp olive oil; 250 grams mixed baby tomatoes; 1 red chilli; 2 no.1 longstock gold eggs; 4 slice/s italian mortadella; 3 sprig/s basil

Prep: 15 minsCook: 20 mins

Prep

15 mins

Cook

20 mins

Servings

Difficulty

Medium

Gluten-FreeVegetarianNut-Free

(0)

This is one of those brilliant weeknight dinners that comes together in just 35 minutes from start to finish. Crispy potato rösti is my go to base because it's so satisfying and potatoes are packed with potassium and resistant starch when cooled slightly. I love topping it with salty mortadella, juicy tomatoes, and eggs fried in that gorgeous golden yolk, all finished with fresh basil. The best part is how affordable it all is, and honestly, the ingredients are things I usually have on hand anyway. It's comfort food that feels a bit fancy but requires zero fuss.

Ella x

Ingredients

Servings:

400 gramsbaking potatoes(skins on, coarsely grated)
1onion(finely sliced or grated)
1 tspsalt
10 gramsbutter(melted)
4½ tbspolive oil
250 gramsmixed baby tomatoes(finely chopped)
1red chilli(finely chopped (or 2 tbsp chilli sauce))
2no.1 longstock gold eggs(No.1 Large British Free Range Longstock Gold Eggs)
4 slice/sitalian mortadella
3 sprig/sbasil(leaves picked)

Detail level

Instructions

1
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.
2
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.
3
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.
4
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.

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