Bravas rösti brunch with fried eggs

Method

1. Peel the potatoes and grate them on the coarse side of a box grater. Pile them in the middle of a clean tea towel, twist it tight and squeeze out as much liquid as you can over the sink; the drier the potato, the crispier the rösti. Mix in a bowl with the salt, pepper and cornflour.

   Add in this stepWaxy or all-purpose potatoes 400 gSalt ½ tspBlack pepper 1 pinchCornflour (cornstarch) 2 tsp

2. Make the brava sauce: warm the olive oil and garlic in a 14 cm small pan on low heat for 1 min, until fragrant but not browned. Take it off the heat and stir in the smoked paprika, cayenne and tomato paste, then add the water, vinegar and salt and simmer on the same heat for 2 min, stirring, until it is like a thick ketchup.

   Add in this stepExtra virgin olive oil 1½ tspGarlic clove, finely chopped 1Smoked paprika 1 tspCayenne pepper 1 pinchTomato paste 2 tspWater 70 mlRed wine vinegar ½ tspSalt (for the sauce) to taste

   low heat

3. Stir the grated garlic into the mayonnaise to make a quick alioli.

   Add in this stepMayonnaise 2 tbspGarlic clove, finely grated (for the mayo) ½

4. Heat most of the sunflower oil in a 20 cm non-stick frying pan on medium heat. Add the potato, spread it to the edges and press it down firmly with a spatula into an even cake. Cook for 8 min without moving it, until the underside is deep golden; when you shake the pan, it should slide freely.

   Add in this stepSunflower oil 2 tbsp

   medium heat

5. Slide the rösti onto a plate, put the upturned pan over it and, holding plate and pan together with oven gloves, flip it back into the pan. Cook the second side on medium heat for 7 min, until golden and a knife meets no resistance in the middle. Slide it onto a board.

   medium heat

6. Add the remaining oil to the pan and crack in the eggs. Fry on medium heat for 3 min, until the whites are set and the yolks still runny.

   Add in this stepSunflower oil ½ tbspEggs 2

   medium heat

7. Cut the rösti into wedges, zigzag the brava sauce and garlic mayo over the top, lay the fried eggs on and scatter with chives. Break the yolks over the potato as you eat.

   Add in this stepChives, snipped to taste