Potato rösti "Caprese"

Ingredients for 4 servings:

• 2 onions
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tbsp sautéed oregano
• 1 ½ tbsp tomato paste
• 2 cans of cherry tomatoes
• 1 pinch(s) of sugar
• Salt and pepper, mixed or black, freshly ground
• Paprika powder, sweet
• 3 tbsp rapeseed oil or sunflower oil
• 1 bag of Rösti wedges
• 125g mozzarella
• Butter for the mold
• some basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

baked

Peel the onions and garlic cloves and chop both. Heat the olive oil in a saucepan and sauté the chopped onions and garlic until translucent. Add the oregano and tomato paste and sauté until translucent. Then deglaze with the cherry tomatoes, season with a pinch of sugar, salt, pepper, and paprika, and cover and simmer over low heat for about four minutes. Heat the rapeseed or sunflower oil in a large, non-stick pan and fry the hash browns in batches over medium heat for about two to three minutes on each side. Then remove from the pan and drain on kitchen paper. Pat the mozzarella dry with kitchen paper and cut into eight slices. Pour the tomato sauce into a lightly greased baking dish and layer the hash browns and mozzarella slices in a shingle pattern. Bake the “Caprese” potato rösti in a preheated oven at 200°C (top/bottom heat) or 175°C (convection oven) for about 15 minutes. Then remove from the oven, arrange on plates, and garnish with a few basil leaves.