Brunch of kings and queens.
Make sure you roast those röstis until nice and golden and crispy.
Cooking Time (Includes Preparation Time): 1 Hour 10 Minutes
4 Large Maris Piper Potatoes (Grated, and once grated, squeeze water out of the gratings)
Bunch of Parsley
2 Tbsps Self Raising Flour
3 Red Peppers
75g Slivered Almonds (Toasted)
Red Wine Vinegar
Preheat oven to 180°C/356°F.
Slice up your red peppers. Add to a baking tray. Season with salt, pepper and olive oil. Roast for 40 minutes until charred and soft.
Slice up your chorizo. Add to a pan, with no oil, and fry from a low to high heat until crispy and the fat has rendered out.
At this point, add your chorizo to a mixing bowl with your grated potatoes, a large handful of chopped parsley, 2 eggs, 2 spoonfuls of self-raising flour and a sliced onion. Season with salt and pepper, and a drizzle of olive oil. Mix everything together.
Line a baking tray with a sheet of baking paper.
Divide your potato mix into 4. On the baking tray, mould each quarter into a rösti, and then place the tray in the oven for 50 minutes until the röstis are golden and crispy.
On to the romesco sauce. Roughly chop up your peppers and add them to a blender, with your almonds, a teaspoon of smoked paprika, a handful of parsley, 3 tablespoons of red wine vinegar and 3 tablespoons of olive oil. Season with salt and pepper, and blend until you have a smooth dollopable sauce.
Egg time. Heat a pan of water. Once simmering, whisk the water to form a whirlpool. Once the spinning water has slowed down, add in your egg. Cook for 5 minutes, and then remove.
Take your röstis out of the oven. To plate up, add 1 to a plate. Top with a generous dollop of romesco sauce, and then add your poached egg. Top with chopped parsley, a pinch of smoked paprika, salt, pepper and olive oil. Tuck in.