I flung together a swee potato rosti/tortilla that was so delicious I'm posting it here so I remember it next time. It's not really a rosti because it doesn't really go crisp but it isn't a tortilla either because you do grate the potato - I'm calling it a rostilla. You can call it Frankie.
Warning: You will need two frying pans to flip the rostilla. Be bold my friends.
What I had in my kitchen:
1 large sweet potato
big knob of butter
What I did with my spud
- I peeled and grated the sweet potato(on reflection I should have left the skin on, ah well)
- I finely chopped a red onion and sweated it in a knob of butter
- In the meantime I squeezed some of the liquid out of my grated spud (I don't use kitchen paper, I use a clean linen teatowel. You can use muslin if you are a really well equipped cook).
- In a big pan I part fried the spud in a little olive oil (I don't think you need to do this but in the interests of authenticity I'm sticking to my haphazard approach).
- When the grated potato softened - I mixed it with the onion and an egg (or two if you like)
- Then I poured the mixture into a preheated small frying with a little oil and fried it
- To flip the rostilla I used a second preheated nonstick pan larger than the first one and I just whopped the rostilla over into the fresh pan. It's the quickest way I've found for anything in a pan that needs to be done on both sides.