Hash brown omelette

Ingre­di­ents:

• 450 g pota­toes, pee­led and grated
• 1 tbsp Arrow­root starch
• 1/2 tsp dried thy­me
• 1 teas­poon Oni­on powder
• 1/4 teas­poon Gar­lic powder
• sea-salt, to tas­te (optio­nal)
• 1/4 tsp oli­ve oil (optio­nal)
• 1/4 red oni­on, thin­ly sliced
• 240 g aspa­ra­gus, trim­med and rough­ly chopped
• 1/2 tsp dried ore­ga­no
• 6–7 hal­ved cher­ry tomatoes
• 1/2 avo­ca­do, mas­hed (optio­nal)
• 20 g fresh rocket
• A splash of lemon juice

Pre­pa­ra­ti­on:

Squeeze the gra­ted pota­toes in a tea towel or nut milk bag to redu­ce the liquid con­tent. In a medi­um bowl, mix the pota­toes tog­e­ther with the arrow­root starch, dried thy­me, oni­on pow­der, gar­lic pow­der and sea salt (if using) until well combined. 

Place a non-stick cera­mic pan over medi­um heat and optio­nal­ly brush with oli­ve oil. Spread the pota­to mix­tu­re even­ly in the pan and fry for 12–15 minu­tes until the under­si­de is brow­ned and cris­py. Occa­sio­nal­ly flat­ten the lay­er with the back of the spa­tu­la so that the rös­ti sticks tog­e­ther well. Careful­ly turn over and con­ti­nue fry­ing for ano­ther 10–12 minutes. 

In a second pan, cook the oni­on rings over medi­um heat for 2–3 minu­tes until soft. If neces­sa­ry, add some water. Then add the aspa­ra­gus and cook for ano­ther 3–5 minu­tes until it beg­ins to sof­ten, stir­ring fre­quent­ly. Last­ly, add the cher­ry toma­toes and ore­ga­no and con­ti­nue coo­king for 2–3 minu­tes until the toma­toes begin to burst. If neces­sa­ry, sea­son with a litt­le sea salt. 

To ser­ve, arran­ge the hash browns on a pla­te and top one half with the pure­ed avo­ca­do (if using) and coo­ked vege­ta­bles. Gar­nish with aru­gu­la and a squeeze of lemon juice. Seal the other half of the ome­lette over the filling. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb