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
Feeds: 4 People
4 Large Maris Piper Potatoes (Grated, and once grated, squeeze water out of the gratings)
1 Bunch of Parsley
2 Tablespoons of Self Raising Flour
3 Red Peppers
75g of Slivered Almonds (Toasted)
Red Wine Vinegar
Preheat oven to 180°C/356°F.
Slice up your red peppers and 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 on a low heat, gradually building up to a high heat until crispy and the fat has rendered out.
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. Place the tray in the oven for 50 minutes until the röstis are golden and crispy.
Romesco sauce time. 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. 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 an egg. Cook for 5 minutes and remove.
Take your röstis out of the oven. For each plate add 1 rösti followed by a generous dollop of romesco sauce and top with your poached egg. Top with chopped parsley, a pinch of smoked paprika, salt, pepper and olive oil. Tuck in.