Crispy Potato Waffles with Roast Tomatoes

Ingredients

• 4 cups (600 g) cherry tomatoes on the vine
• 2 tbsp (30 ml) olive oil
• 1/2 tsp (1 g) black pepper
• 31 1/2 oz (900 g) potatoes
• 4 large eggs (200 g)
• 4 tbsp (30 g) whole wheat flour
• 2/3 cup (80 g) sharp cheddar
• 1 cup (240 g) plain Greek yogurt
• 4 tbsp (12 g) chopped fresh chives

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Method

1. Heat the oven to 220°C (425°F). Toss the tomatoes with the oil and roast on a half baking tray 18 minutes, until they split and turn deep gold.
2. Coarsely grate the potatoes and squeeze them bone dry in a clean cloth; every drop left steams the waffle instead of crisping it.
3. Mix with the eggs, flour and pepper.
4. Scatter half the cheddar onto the hot waffle iron, spread the potato over it, scatter the other half on top and close. Cook 8-10 minutes, until deep gold and crisp. Repeat.
5. Stir the chives into the yogurt and serve with the roast tomatoes.