My Cheesy Rosti (Potato Frittata)

This is something between a cheesy rosti and a potato frittata.  So very easy to make, delicious and versatile.  A meal in itself, dip it in your favourite sauce or condiment, and serve with your favourite salad.

INGREDIENTS
3 large potatoes, peeled
2 cups of grated vegan meltable cheese
2 tsp plain flour (use gluten free if you wish)
salt & pepper to taste
olive oil for frying

METHOD

  1. Once you have peeled the potatoes, grate them into slithers.  Then squeeze out as much liquid from them as possible, and use a paper kitchen towel to dab out any excess liquid.  Place the grated potato in a large bowl.
  2. Now mix in the remaining ingredients,, and with clean hands incorporate the cheese and other ingredients.
  3. Heat a non-stick pan with some oil, and then add the mixture. Press down with a fish slice, and cook until golden (around 10 mins on each side).  You may wish to flip it using a larger flat container if you cannot manage it with your spatula.
  4. Once it’s a deep golden brown on each side, it’s ready.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

 
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2 Comments

  1. This sounds delicious. We’re oil-free. Any thoughts on how this would work in an oven/air-fryer combo?

     
  2. Hi Shanna, I’m not sure how it would work without any oil. You could try and make/shape the rosti into mini rosti, and place them in the mini fryer – or oven bake them and add them under the grill for colour, but the potato must cook. Let me know if this works for you. Cheers !

     

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