Potato Rösti with Fried Egg and Baby Eels

A gem from TV3's Cuines programme, to improve on a fried egg (if that's even possible).

Potato rösti, fried egg and baby eels

Ingredients:

• 2 Kennebec potatoes, or another variety
• 4 eggs
• 200 g baby eels (angulas), which can be replaced with "La Gula del Norte" imitation eels
• extra virgin olive oil
• 2 garlic cloves
• 1 chilli

Method

Wash the potatoes, peel them, grate them and leave them on a cloth to remove all their water.

Then season them with salt and oil and shape them into balls. Cook them in a frying pan, flattening them with a spoon as they cook. Brown the sliced garlic in a pan. When it's golden, add the chilli and the baby eels and sauté everything. Meanwhile, fry an egg in a pan with oil. And to finish, plate the potatoes, put the egg on top and the baby eels on the side.

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