Massimo’s Recipe for Homemade Potato Waffles With Fresh Tomato, Whipped Ricotta and Bacon
- Cook time: 35mins
- Serves: 4
- Difficulty: Worth the Effort
Ingredients
- 4 eggs
- ½ cup plain flour
- ¼ onion, chopped
- Salt
- 4 cups of grated potato - from 1kg of potatoes boiled in water with the skin on
- 2 tablespoons of garlic
- 1 teaspoon of smoked paprika
- 4 rashers of streaky bacon
- 4 tablespoons of butter
- 4 fresh vine ripened or ox heart tomatoes
- 2 tablespoons of extra virgin olive oil
- 250g fresh ricotta
Method
- Melt the butter in a skillet over a medium heat.
- Add the onion, paprika and garlic to the melted butter. Stir and cook until the onion is tender for between 5 - 7 minutes.
- Once the potatoes are cool, peel off the skin and grate.
- The potato will resemble chunky mashed potatoes.
- Preheat the waffle iron.
- Combine the onion mixture, mashed potatoes, flour, eggs, ½ teaspoon of salt, and ½ teaspoon of black pepper in a large bowl until well blended.
- Scoop ½ a cup of the mixture into the centre of the waffle iron and close the lid.
- Cook until golden brown for between 3 - 5 minutes.
- Grill the bacon until crispy, slice the tomatoes, sprinkle with salt and pepper and drizzle with olive oil.
- To serve, place the ricotta on top of the waffles, add the bacon, sliced tomatoes and pour on the excess olive oil.
