1 kg potatoes (2.2 lbs)
2 onions (17.6 oz)
½ tsp salt
Chopped fresh rosemary
2 tbsp oil
30 g butter (1 oz)
20 quail eggs
200 g Black River Caviar (7 oz)
Wash the potatoes. Place them in a saucepan with abundant boiling water and salt.
Potatoes must be covered. Boil for 10 minutes.
Remove and put under cold water. Peel and grate the potatoes. Also grate the onions.
Mix the potatoes with the onions. Add the rosemary, salt, and pepper to taste.
Heat the oil and butter in a nonstick pan. Make the Rösti potatoes by adding 3 tbsp of the mixture to the pan, and pressing with a spatula. If you wish, use a silicone mold to prepare round potatoes, so that the Teflon is not scratched. They should be approximately 1 cm thick (0.4 in).
Brown for approx. 5 minutes each side. They should be crispy on the outside.
As small servings
Place the Rösti potatoes, the cooked quail eggs and the caviar on a large china dish.
Chicken eggs can also be used. (To cook in the microwave: put them twice for 30 seconds each time in a small china or glass bowl, covered with plastic wrap.)
On the appetizer’s dish, place the Rösti potatoes, the eggs on top, and a spoonful of caviar.
Decorate with fresh chopped parsley.