Potato and Celeriac Rösti with Eggs and Salsa Piccante
- 1 medium potato
- 1 piece celeriac root , a little smaller than the potato
- 1 egg
- 1/2 cup diced canned tomatoes or 1 fresh tomato
- cayenne pepper
- 1 small onion
- 1 tsp parsley , finely chopped
- 1/2-1 tsp lime juice
- extra-virgin olive oil
Chop the tomato, the onion and cayenne pepper to taste. Put vegetables in a bowl, add lime juice and a little olive oil and mix well.
Peel and grate the potato and celeriac coarsely. Mix in a bowl with salt.
Take out a non-stick pan, pour in some olive oil and start frying the rösti, it should have the form of a small pancake.
Cook on low heat to begin with to not burn it, it needs to be cooked in the middle too.
Fry until brown and crispy then flip and cook until brown and crispy on the other side.
While the second side cooks, fry an egg in a separate pan.
While the rösti and egg cook, add salt and parsley to the salsa and mix.
Put the rösti on a plate with the egg on it and then top it all with the salsa piccante.