Potato Rösti Bowls, Stuffed with Peppers and Eggs

Ingredients

• 4 units Potatoes (Russet type) (peeled, coarsely grated)
• 1 unit Egg yolk (at room temperature)
• 1 tsp Fine salt
• 0.5 tsp Ground black pepper (freshly ground)
• 2 tbsp Vegetable oil (to grease the ramekin)
• 1 unit Red bell pepper (seeded, diced)
• 2 units Eggs (beaten)
• 2 tbsp Fresh parsley (chopped)
• 100 g Grated cheese (Gruyère or Emmental) (grated)
• 1 sheet Parchment paper (for the tray)
• 4 units Small ramekin (or muffin tin) (to shape the bowl)

Instructions

1. Prepare the potatoes

   Peel 4 medium potatoes, coarsely grate them using a coarse-holed grater, then squeeze the mash in a clean kitchen towel to remove excess water.

   Time: PT12M

2. Mix the base

   Transfer the grated potatoes to a large bowl, add 1 egg yolk, 1 tsp salt, 0.5 tsp ground black pepper, then mix until homogeneous.

   Time: PT3M

3. Grease the mold

   Lightly brush the inside of a small ramekin with 1 tbsp vegetable oil.

   Time: PT2M

4. Form the rösti bowls

   Place the ramekin in the center of a larger bowl (or directly on the tray), fill the ramekin with the potato mixture, pressing firmly with the back of a spoon to compact well.

   Time: PT5M

5. Unmold onto the tray

   Place a sheet of parchment paper on a baking tray, quickly invert the bowl so that the rösti forms a small vessel on the paper.

   Time: PT2M

6. First bake

   Place the tray with the rösti bowls in the preheated oven at 180°C and bake for 10 minutes until lightly golden and firm.

   Time: PT10M

   Temperature: 180°C

7. Prepare the filling

   While the rösti bake, halve the red bell pepper, remove the seeds, cut into strips then dice. In a bowl, beat 2 eggs, add the pepper dice, 2 tbsp chopped parsley, 1 tsp salt and 0.5 tsp pepper, then whisk.

   Time: PT8M

8. Fill the bowls

   Pour the egg and pepper mixture into each rösti bowl, filling three-quarters full.

   Time: PT3M

9. Add the cheese

   Generously sprinkle each bowl with 25 g grated cheese.

   Time: PT2M

10. Second bake

    Return the tray to the oven at 180°C for 10 minutes, until the cheese is melted and lightly golden.

    Time: PT10M

    Temperature: 180°C

11. Serve

    Remove the bowls from the oven, let them cool for 2 minutes, then place on plates and serve with a green salad.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g