I made this the other day for three, but with a big summer salad (tomatoes and cucumbers with an Italian dressing, i.e. salt, pepper, herbs, balsamic vinegar and olive oil) it can easily make a meal for four, as it ended up doing for us, unless these four are ravenous youngsters. It’s an easy meal and used up some of our plentiful garden veggies (courgettes and peppers). You could probably make a rösti from raw potatoes, but the two layers would take a little longer and somewhat more fat might be needed.
What you need
- 2 medium onions chopped
- 5-8 cloves of garlic peeled and finely sliced
- 1 tbsp olive oil
- 1 kg of waxy potatoes boiled in the jacket, ideally the day before, grated just before cooking (see note above if you are not that organised as is usually the case with me)
- 4 dollops of butter and 4 tsp sunflower or rapeseed oil for to fry the röstis an both sides.
- 2 medium courgettes, in thin slices
- 1 pepper (or two small ones in different colours for effect) in thin strips.
- salt, pepper and paprika, optionally mixed herbs
- 150 g alp cheese in sticks or thin slices
What you do
- Fry the onions and garlic in the olive oil until they are golden in colour.
- Mix half with the grated potatoes.
- Preheat the oven to about 200° and allow a piece of butter to melt in a ceramic quiche dish.
- In two frying pans melt a dollop of butter mixed with 1 tsp oil until it is hot, then add the potate/onion/garlic mixture and fry over a medium heat for about 15-20 minutes. It is done when the potatoes on the top look cooked.
- Flip over with a plate and fry the other side until you have a golden brown crust.
- Mix the courgettes and the pepper into the remaining onions and sauté briefly. Season to taste with salt, pepper and paprika (and herbs).
- Place one rösti into the bottom of the quiche dish, distribute the vegetables over the top and cover with the second rösti. Then cover the top evenly with the pieces of cheese.
- Place in the oven and allow the cheese to form a crust.