Special Diet

  • 400 g (13 oz) waxy potatoes
  • ½ small onion, grated
  • 1 teaspoon dried oregano
  • 25 g (1 oz) butter
  • 1 tablespoon olive oil
  • 3 small tomatoes, sliced
  • 50 g (2 oz) Gruyère cheese, grated
  • 75 g (3 oz) mozzarella cheese, sliced
  • 2 tablespoons freshly grated Parmesan cheese
  • handful of pitted black olives
  • salt and pepper
  • small basil leaves, to garnish

Coarsely grate the potatoes and pat dry between several sheets of kitchen paper. Mix thoroughly in a bowl with the onion, oregano and plenty of seasoning.

Melt the butter with the oil in a medium-sized, heavy-based frying pan. Tip in the rösti mixture and spread it out in an even layer, pressing down gently to compact it.

Cook over a very gentle heat for about 10 minutes or until the underside has turned golden. Test by lifting at the edge. To turn the rösti, invert it on to a plate and then slide it back into the pan to cook the base for a further 5–10 minutes until crisp and golden.

Arrange the tomato slices on top, seasoning with a little pepper. Sprinkle the Gruyère over the tomatoes and arrange the mozzarella slices on top. Sprinkle with the Parmesan and scatter with the olives.

Cook under a preheated moderate grill for about 5 minutes until the cheese bubbles and begins to colour. Garnish with basil leaves and serve with a green salad.

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