Rösti made from raw potatoes

Ingredients for 1 servings:

• 5 m.-sized potatoes
• ¼ onion(s)
• 1 tsp sea salt
• 2 slices of mountain cheese
• 1 egg(s)
• Olive oil, good
• 1 tomato(s)
• oregano

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

typical single food

Finely chop the onion and peel the potatoes. Place a frying pan (preferably an iron one, which is simply grated) over high heat. Coarsely grate the potatoes and quickly mix them with the onions and salt. Form them into a flat pancake about 1.5 cm thick on a flat plate. Pour oil into the pan, ensuring the entire bottom is well coated. Spread the pre-formed mixture into the pan and shape it into a nice, round, flat shape. Reduce the heat and cook for about 4 minutes. If necessary, carefully loosen the rösti and flip it over using the plate (depending on the weight of the pan, you may need the help of a man). Add more oil to the pan and slide the rösti into the pan. Top with the cheese, leaving a border. Place the plate upside down on the pan, leaving a 2-3 cm gap. This melts the cheese, allows the steam to escape, and heats the plate nicely. Cook for about 4 more minutes. Meanwhile, cook a fried egg in a smaller pan. Pat the plate dry with a paper towel and slide the hash browns onto it. Garnish with tomato quarters (adding a little salt, a sprinkling of oregano, and a few drops of olive oil), place the egg on top, and voilà! This makes a tasty and nutritious meal when you’re in a hurry. Note: Regulating the heat may be a challenge the first time, but you’ll be fine by the third time. Important: When preparing multiple portions, always grate the potatoes immediately before frying.