Directions

1. Grate the potatoes onto a clean tea towel, then squeeze out as much moisture as possible. Transfer the potato to a bowl, then add the spinach and nutmeg. Season to taste with sea salt and black pepper and mix until combined.

2. Heat 3 tablespoons of the olive oil in a large skillet over high heat. Squeeze half of the potato mixture together with your hands, shaping it into an oval. Place the potato in the skillet and flatten with a spatula. Repeat this process with the remaining half of the potato mixture.

3. Fry the rosti for 5 minutes until golden, then flip over and fry for a further 5 minutes on the other side.

4. In the meantime, heat the remaining tablespoon of olive oil in a separate pot over medium heat and cook the mushrooms, cherry tomatoes, oregano and garlic granules for 5-6 minutes, until soft.

5. Transfer the rosti onto a plate and top with the mushroom and tomato mixture. Serve immediately with a spoon of yogurt.