Cheese veggie Rösti /Paneer veggie Rösti

The Perfect Breakfast. Its full of energy that you want in the morning. It also contains the goodness of vegetables. Relish the sumptuous breakfast!**for paneer rosti add paneer instead of cheese**

This recipe is a contribution to WYF: Beakfast event. Click on the poster below to check out the announcement.
Why is it a perfect breakfast?

Potato:-Best known for its carbohydrate content (Starch)
Carrots:-Best source of vitamin A
Beetroot:-rich source of betain, best for healthy cardiovascular functioning.
Spinach:-Rich Source of iron
Cheese/Paneer:- Protein and calcium
Olive oil:- high content of monounsaturated fat. (reduces the risk of heart attacks)

This is a classic Swiss breakfast often had by farmers. I love the golden brown color of the potato layer and the melted cheese on the vegetables, making the dish heavenly.You can avoid/lessen the cheese if you are watching your weight. Pronounced "Roschti".

This is made in a mini egg frying pan. You can make the rosti bigger if you wish.(the rosti is as big as the pan/skillet you are using). Some rosti recipes use raw grated potatoes. It depends, if your potatoes cook faster, then you may use them raw.

Ingredients:-
2 big potatoes
1/2 a cup of low fat mild cheddar cheese (you may use grated paneer too)
2 tblespns of butter
salt and freshly ground pepper
1 large onion
1 grated carrot
5-6 spinach leaves chopped finely
1/4 beetroot grated
coriander/parsely leaves-10 stems.
2 tbl spns of olive oil

Method:-

Boil (they shouldn't be overboiled) the potatoes and grate it coarsely. The potatoes should be cooked and firm.
Cut the onions and chop the coriander very finely.
Heat the skillet with oilve oil. Fill the skillet with a layer of potatoes. Sprinkle salt and pepper.
Add the veggies with onion to form layer 2. Sprinkle salt and pepper.
Add the grated cheddar cheese/grated paneer and coriander to form layer 3. Sprinkle salt and pepper.
Add the last layer of potatoes.

In medium flame, slowly cook one side till golden brown.
Then flip is slowly on to the other side and cook till the potatoes turn golden brown. You may flip it by transferring the rosti to a plate and the turning it back on the other side on the skillet.

Relish it with ketchup!
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