Pan-Fried Potato Rosti with Salame

Method

1. Grate the garlic and finely slice the Tropea onion.
2. Peel and grate the potatoes into thin shreds.
3. Heat olive oil in a non-stick pan over medium heat. Add the grated garlic and onion and cook gently until softened.
4. Add the grated potatoes to the pan, spreading them evenly to form a round rosti. Season with salt and pepper. Sprinkle with fresh rosemary and sage leaves.
5. Cook the rosti until golden and crispy on the bottom, then carefully flip to cook the other side. Press down to flatten.
6. When the rosti are almost done, crack one or more eggs directly on top. (Chef adds 4 eggs for a large shareable portion).
7. Place slices of semi-hard cheese (such as fontina or similar) around the eggs on the potato base.
8. Add slices of salame Imola 1962 on top of the cheese and eggs.
9. Cover the pan with a lid and cook on low heat until the cheese melts and the egg whites are set but yolks remain runny.
10. Remove the lid, add fresh baby spinach on top, season with a pinch of salt and a drizzle of olive oil.
11. Serve immediately, optionally with a glass of Sangiovese wine.