Theo's Rosti Potato with eggs and Pizzaiola sauce

/ 12 March 2016

I first had a rosti potato on a school skiing trip to Switzerland and have loved them ever since. The pizziaola sauce – a basic tomato sauce with oregano –works really well with the crisp rosti topped with poached eggs and pancetta.

Serves 2 as a starter or for lunch

1kg Maris Piper potatoes

100g sliced pancetta

2 tbsp extra virgin olive oil

white wine vinegar

2 duck eggs


For the sauce

2 tbsp extra virgin olive oil

1 garlic clove, sliced

1 small, dried bird’s eye chilli, seeded and chopped

1 tsp dried oregano

1 x 400g can chopped plum tomatoes

sea salt and freshly ground black pepper


1 First make the sauce. Heat the olive oil in a heavy-based saucepan, add the garlic, chilli and oregano, and cook for 1 minute. Stir in the chopped tomatoes and cookover a low heat for 15 minutes, stirring occasionally. Keep warm until ready to serve.

2 While the sauce is simmering, peel the potatoes, then coarsely grate them into a colander. In handfuls, squeeze out as much moisture from the grated potatoes as you canand discard it, then put the potatoes in a bowl. Season the potatoes with salt and pepper to taste.

3 Cook the pancetta in a large, non-stick frying pan until crisp. Remove from the pan and set aside to drain on kitchen paper.

4 Add the olive oil to the pancetta fat left in the pan and heat until smoking, then add the grated potatoes and push down evenly to form a large cake. Cook for 5–7 minutes until golden brown on the base, then flip over and cook for another 5–7 minutes. Transfer to a large, warmed plate and keep hot.

5 Bring a pan of salted water to the boil and add a dash of vinegar. Crack the eggs into the water and poach for about 3 minutes until just cooked.

6 Lift out the poached eggs and drain briefly on kitchen paper, then place on the potato rosti. Add the cooked pancetta and drizzle the sauce over the top. Serve immediately.