Crispy Potato Waffles with Roast Tomatoes

Ingredients

• 2 lb (900 g) potatoes
• 4 large eggs (200 g)
• 2/3 cup (80 g) mature cheddar
• 4 tbsp (30 g) whole wheat flour
• 4 cups (600 g) cherry tomatoes on the vine
• 1 cup (240 g) plain Greek yogurt
• 4 tbsp (12 g) chopped fresh chives
• 2 tbsp (30 ml) olive oil
• 1/2 tsp (1.2 g) black pepper

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Method

1. Heat the oven to 425°F (220°C). Toss the tomatoes with the oil and roast on a half sheet pan 18 minutes, until they split and blacken in places.
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 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.