Ingredients:
- 450 g potatoes, peeled and grated
- 1 tbsp Arrowroot starch
- 1/2 tsp dried thyme
- 1 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- sea-salt, to taste (optional)
- 1/4 tsp olive oil (optional)
- 1/4 red onion, thinly sliced
- 240 g asparagus, trimmed and roughly chopped
- 1/2 tsp dried oregano
- 6–7 halved cherry tomatoes
- 1/2 avocado, mashed (optional)
- 20 g fresh rocket
- A splash of lemon juice
Preparation:
Squeeze the grated potatoes in a tea towel or nut milk bag to reduce the liquid content. In a medium bowl, mix the potatoes together with the arrowroot starch, dried thyme, onion powder, garlic powder and sea salt (if using) until well combined.
Place a non-stick ceramic pan over medium heat and optionally brush with olive oil. Spread the potato mixture evenly in the pan and fry for 12–15 minutes until the underside is browned and crispy. Occasionally flatten the layer with the back of the spatula so that the rösti sticks together well. Carefully turn over and continue frying for another 10–12 minutes.
In a second pan, cook the onion rings over medium heat for 2–3 minutes until soft. If necessary, add some water. Then add the asparagus and cook for another 3–5 minutes until it begins to soften, stirring frequently. Lastly, add the cherry tomatoes and oregano and continue cooking for 2–3 minutes until the tomatoes begin to burst. If necessary, season with a little sea salt.
To serve, arrange the hash browns on a plate and top one half with the pureed avocado (if using) and cooked vegetables. Garnish with arugula and a squeeze of lemon juice. Seal the other half of the omelette over the filling.
Bon appetit!
Photos: Maarja Urb
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