Vegetarian potato rösti with tomato, tomato sauce and cheese au gratin, served with arugula

Recipe for 4 persons

Ingredients for the potato rösti/hash browns:

  • 500 g potatoes (firm boiling)
  • 1 egg
  • 2 tablespoons flour
  • onion
  • salt/pepper/nutmeg
  • clarified butter

Preparation:

  • Peel the potatoes and grate coarsely. Squeeze well in a kitchen towel.
  • Peel and grate the onion and add to the potatoes. Then mix in egg and flour and season with salt, pepper and nutmeg.
  • Melt the clarified butter in a frying pan and fry four rösti, one after the other, on both sides.

Ingredients for the tomato sauce:

  • 500 ml strained tomatoes
  • 1 onion
  • 2 tablespoons tomato paste
  • 300 ml vegetable broth
  • olive oil
  • herbs (oregano, basil)
  • 1 pinch of sugar

Preparation:

  • Peel the onion and cut it into small cubes. Put them in a pot with some olive oil and fry the onion cubes until golden.
  • Then stir in the tomato paste and pour in the strained tomatoes.
  • Now add the vegetable stock and simmer the sauce for five minutes. Then finely puree. Now season with a little sugar and fresh herbs.

Ingredients for the gratinated potato rösti:

  • 4 vine tomatoes
  • 2 balls of mozzarella (or grated cheese)
  • 1 package arugula

Preparation:

  • Preheat the oven to 200 degrees (top and bottom heat). Line the baking tray with baking paper.
  • Now place the hash browns/rösti on the baking paper, slice the tomatoes and spread them on the hash browns. Now pour the tomato sauce on top.
  • Slice the mozzarella and spread it on the tomato sauce. Now place in the preheated oven for 15 to 20 minutes, until the mozzarella has melted and taken on some color.
  • Clean the arugula and pat well. Put the gratinated rösti on a plate and spread the arugula on top.

Enjoy your meal!