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Special Rosti

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Serves: 4
700g / 1 1/2 lb potatoes, scrubbed but not peeled
salt and freshly ground black pepper
75g / 3 oz butter
1 large onion, peeled and finely chopped
1 garlic clove, peeled and crushed
2 tbsp freshly chopped parsley
1 tbsp olive oil
75g / 3 oz Parma ham, thinly sliced
50g / 2 oz sun-dried tomatoes, chopped
175g / 6 oz Emmenthal cheese, grated
mixed green salad, to serve

Cook the potatoes in a large saucepan of salted boiling water for about 10 minutes, until just tender. Drain in a colander, then rinse in cold water. Drain again. Leave until cool enough to handle, then peel off the skins. Melt the butter in a large frying pan and gently fry the onion and garlic for about 3 minutes until softened and beginning to colour. Remove from the heat.

Coarsely grate the potatoes into a large bowl, then stir in the onion and garlic mixture. Sprinkle over the parsley and stir well to mix. Season to taste with salt and pepper. Heat the oil in the frying pan and cover the base of the pan with half the potato mixture. Lay the slices of Parma ham on top. Sprinkle with the chopped sun-dried tomatoes, then scatter the grated Emmenthal over the top.

Finally, top with the remaining potato mixture. Cook over a low heat, pressing down with a palette knife from time to time, for 10-15 minutes, or until the bottom is golden brown. Carefully invert the rosti onto a large plate, then carefully slide back into the pan and cook the other side until golden. Serve cut into wedges, with a mixed green salad.

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