Mexican Rostada Recipe
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There has never been a better time to be (or eat) a perfectly cooked egg. They're so trendy that all you have to do for guaranteed Instagram likes is break a yolk and step away from the magic. The silky texture, versatile nature, world of flavor and level of "doneness" make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Eggs, a collection of delightful spins on this simple, perfect canvas. Craving Mexican? You know what to do.
This Mexican-inspired "tostada" on a rösti base is sure to kick-start your day. Sriracha sauce adds a fiery sweetness.
Mexican Rostada Recipe
Prep Time
15
minutes
Cook Time
25
minutes
Servings
0
servings
Ingredients
- 12 1/2 ounces (about 2 medium-sized) Desiree potatoes
- 1 small red onion
- 2 tablespoons plain (all-purpose) flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 spring onions (scallions)
- 2 tablespoons chopped coriander (cilantro leaves)
- 1 egg
- vegetable oil
- salt and black pepper
- 2 eggs
- 1 ripe avocado
- juice of 1/2 lime
- 1/2 green chili pepper
- sour cream
- Pinch smoked paprika
- A few coriander (cilantro) and mint leaves
- Sriracha
Directions
- Coarsely grate the potatoes and onion, wrap in a clean tea towel or J-cloth and squeeze out as much liquid as you can. Put in a bowl and stir through the flour, paprika, salt, spring onions (scallions), coriander (cilantro) and egg. Mix well.
- Heat enough oil to cover the base of your pan by about 1cm/½ inch over medium heat. Add half the rostada mixture, spooning it evenly across the pan. Fry for 3 minutes, or until golden brown, then flip over and fry the other side for a further 3 minutes until golden, crisp and cooked through. Remove the rostada with a slotted spoon and drain on kitchen paper. Repeat with the remaining mixture.
- Drain the oil from the pan and put back over medium heat. Crack your eggs in and fry until the white has set but the yolk remains runny, for about 3 minutes.
- Meanwhile, peel and slice the avocado and squeeze over the lime. Top each rostada with a fried egg, the avocado, chilli, a spoonful of soured cream, a sprinkling of paprika, the herbs and a drizzle of hot sauce.