Mexican rostada

Mexican rostada

Posh Eggs
25 mins
Louise Hagger

This Mexican-inspired ‘tostada’ on a rösti base is sure to kick-start your day. Sriracha sauce adds a fiery sweetness.


Quantity Ingredient

For the rostada

Quantity Ingredient
350g desiree potatoes, (about 2 medium-sized)
1 small red onion
2 tablespoons plain flour
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 spring onions, diced
2 tablespoons chopped coriander leaves
1 egg, lightly beaten
vegetable oil, for shallow frying
black pepper

To serve

Quantity Ingredient
2 eggs
1 ripe avocado
1/2 lime, juiced
1/2 green chilli pepper, deseeded and finely sliced
soured cream
pinch smoked paprika
a few coriander leaves
a few mint leaves
sriracha hot sauce


  1. Coarsely grate the potatoes and onion, wrap in a clean tea towel or J-cloth and squeeze out as much liquid as you can. Put in a bowl and stir through the flour, paprika, salt, spring onions, coriander and egg. Mix well.
  2. Heat enough oil to cover the base of your pan by about 1 cm over medium heat. Add half the rostada mixture, spooning it evenly across the pan. Fry for 3 minutes, or until golden brown, then flip over and fry the other side for a further 3 minutes until golden, crisp and cooked through. Remove the rostada with a slotted spoon and drain on kitchen paper. Repeat with the remaining mixture.
  3. Drain the oil from the pan and put back over medium heat. Crack your eggs in and fry until the white has set but the yolk remains runny, for about 3 minutes.
  4. Meanwhile, peel and slice the avocado and squeeze over the lime. Top each rostada with a fried egg, the avocado, chilli, a spoonful of soured cream, a sprinkling of paprika, the herbs and a drizzle of hot sauce.
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