Giant calzone rosti

Stuff this light and fluffy rosti with whatever you have lying around in your fridge; ham, chicken, cheddar, the options are endless. Plus, it’s super budget friendly at just $2.70 per serve!

474 calories per serve

Allergens: Recipe may contain milk and lactose.

More nutrition information >

9 Ingredients

  • 1kg potatoes, unpeeled, coarsely grated

  • 1 tsp table salt

  • 100g butter, melted

  • 1 tbsp extra virgin olive oil

  • 1 corncob

  • 40g baby spinach

  • 1 avocado, sliced

  • 60g Danish feta, crumbled

  • 1⁄2 cup fresh coriander sprigs

3 Method Steps

  • Step 1

    Use clean hands to squeeze excess liquid from potato then transfer to a large bowl. Add salt
    (1 tsp table salt)
    and 2 tbs butter. Season with pepper. Toss until coated. Heat 2 tsp oil and 11 ⁄2 tbs remaining butter in a large non-stick frying pan over medium heat. Add potato
    (1kg potatoes, unpeeled, coarsely grated)
    and spread out to an even layer. Gently press into pan. Cook, without stirring, for 20 minutes. Increase heat to high and cook for 1-2 minutes or until base is golden. Carefully flip the rosti onto a board (see tip). Add remaining butter and oil to pan. Return inverted rosti to pan. Cook over medium heat for 20 minutes or until potato is cooked through. Increase heat to high. Cook for 1-2 minutes or until base is golden.

  • Step 2

    Meanwhile, preheat a chargrill pan over high heat. Place corn
    (1 corncob)
    and 2 tsp water on a microwave-safe plate. Cover. Microwave on High for 4 minutes. Grill for 4-5 minutes or until charred. Use a sharp knife to cut down length of cob, close to core, to remove kernels.

  • Step 3

    Place spinach
    (40g baby spinach)
    , avocado
    (1 avocado, sliced)
    , corn and most of the feta
    (60g Danish feta, crumbled)
    over half the rosti. Carefully slide rosti onto a large serving board, using pan to fold rosti to partly cover filling. Top with coriander
    (1⁄2 cup fresh coriander sprigs)
    and remaining feta.
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Recipe Notes

If your pan has a wide, low lip, slide rosti onto a board or plate then flip back into pan. Or flip it onto a board then slide back into pan.

Floury spuds, such as coliban or desiree, make rosti light and fluffy.


Image by Lucy Nunes And Nigel Lough

Better for you

Recipes with a Health Score of 6.8+

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