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.

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


  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.

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suitable for vegans, vegetarians and meat-eaters alike



  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 !