I took this spicy idea for lunch from la Cucina Italiana magazine and adapted it so that it can be served as a dish for one and be a bit less hefty than the original one. I wanted the potato pancake on which the egg rests to be a bit softer than in my standard recipe for potato pancakes.
You'll need:
One medium potato
1/2 a shallot
one clove of garlic
1 egg
a spoonfull of sour cream
a few slices of avocado
fresh coriander
lime juice
sriracha sauce
hot smoked paprika
chili flakes
salt
1. Finely chop the onion and garlic and add them to a bowl. Peel the potato and gratehalf of it using a cheese grater and half of it on a finer grater. Add it to the bowl. Sprinkle some hot smoked paprika and salt over it and mix it all together.
2. Break the egg and pour it into a small container being careful not to break the yolk. Transfer a tiny bit of the white into the potato mix so that it sticks better.
3. Transfer the contents of the bowl into a hot pan with some oil on it and spread to form a thin pancake. Fry on one side and turn (it will be ready to turn once it starts turning golden on the edges).
4. Pour the egg over the pancake, sprinkle some chili flakes on top, put the lid on the pan and fry for around 2 minutes depending on pan's temperature.
5. Delicately transfer the contents of the pan into a plate and garnish with a spoonful of sour cream, sriracha, fresh coriander and avocado slices previously covered in lime juice, et voila!
Buon appetito!
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