Rösti

Method

1. Peel and grate the potatoes with a coarse grater and distribute it evenly inside the SpanishOmelette. Salt and pepper to taste, close and microwave for 8 minutes at 800 W.
2. Without stirring the contents, add the butter in small cubes and spread it along the edge of the container, avoiding the centre.
3. Close and microwave for 3 additional minutes. Garnish with rosemary to taste when serving.
4. Comments: If the rösti is stuck to the container, scrape down the edges slowly with a spatula or spoon. It is important not to place the butter in the centre of the SpanishOmelette since it is where there is a greater concentration of heat and could burn and ruin the dish. Monalisa potatoes are recommended to obtain a more appealing colour. Potatoes tend to turn brown very quickly when grated, however this process is delayed with this strain. Rösti is an ideal side dish for any roasted, stewed or grilled meat.