This is one of my “I have no idea what to make for dinner, so I’ll improvise” recipes. It doesn’t come with a big story, as I made it after a max-effort workout and needed a complete nutrient profile in my meal.

I wanted to make rösti as I was craving the meals I used to eat while living in Geneva, but since I wanted some extra vitamins and protein, I let creativity lead me.

Ingredients:

• 2 large baby potatoes
• 200 grams of spinach (I used frozen)
• 3 eggs (free-range)
• ~50 ml of milk
• 2 thin slices of Speck
• 1/2 tsp. dried basil
• 1/2 tsp. turmeric
• 2 tbsp. olive oil
• Salt, to taste

Steps:

Grate the potatoes and drain the excess water (leave a little to help them cook and keep their softness). Season with salt, dried basil, and pepper (or other spices of your choice).

In a pan with olive oil, cook the spinach (I cooked it on medium heat as I wanted it to defrost nicely). Season it with just a pinch of chili pepper, turmeric, and a bit of salt. Add the grated and seasoned potatoes, stir, and cook until the potatoes soften. Add thinly sliced pieces of Speck (or prosciutto) and evenly spread them over the pancake. Stir and cook until you get a lightly roasted pancake.

In a bowl, beat three eggs, add ~50 ml of milk, and pour the mixture over the pancake. Let it cook and, from time to time, move the pan so that the eggs make a “crown” around the potato and spinach pancake. Once firm, turn the pancake over and cook for 3–4 minutes more.

Serve warm.

This portion makes four generous servings.