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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.
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Peel and grate the potato and celeriac coarsely. Mix in a bowl with salt.
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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.
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Cook on low heat to begin with to not burn it, it needs to be cooked in the middle too.
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Fry until brown and crispy then flip and cook until brown and crispy on the other side.
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While the second side cooks, fry an egg in a separate pan.
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While the rösti and egg cook, add salt and parsley to the salsa and mix.
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Put the rösti on a plate with the egg on it and then top it all with the salsa piccante.
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Eat!