Potato rosti with vine tomatoes

Ingredients     

800g Desirée potatoes, peeled and coarsely grated

6 spring onions, very finely chopped

2 garlic cloves, peeled and very finely chopped

Small handful of fresh dill, chopped

1 large egg, lightly beaten

Low-calorie cooking spray 450g vine cherry tomatoes

For the topping:     

4 eggs

150g baby spinach leaves

2 garlic cloves, thinly sliced

Method

1.           Preheat your oven to 190°C/fan 170°C/gas 5. Place the potatoes in a clean tea towel. Squeeze out as much liquid as possible, repeat with a fresh tea towel, then place in a mixing bowl and season lightly. 

2.           Add the spring onions, garlic, dill and egg. Combine all the ingredients using your hands and divide into 4 portions. 

3.          Spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Spoon a portion of the rosti mixture into the pan and press down with a spatula. Cook for 3-4 minutes on each side, then transfer to a large non-stick baking sheet. Repeat with the remaining rosti portions, then place the baking sheet in the oven and cook the rostis for 10-15 minutes, or until golden.

4.           Meanwhile, place the tomatoes on a non-stick baking tray, spray with low-calorie cooking spray and roast for 10-12 minutes.

5.           Next, bring a large pan of water to a simmer and carefully break each egg into it. Poach over a low heat for 4-5 minutes, then remove with a slotted spoon and leave to drain on kitchen paper.

6.           Spray a large, non-stick frying pan with low-calorie cooking spray.  Add the spinach and garlic and stir-fry for 3-4 minutes or until the spinach is just wilted. Season lightly and remove from the heat.

7.           Place each rösti on a serving plate. Top with spinach, an egg and a sprinkling of black pepper, and serve with the vine tomatoes.