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4 eggs
½ cup plain flour
¼ onion, chopped
Salt
4 cups of grated potato - from 1kg of potatoes boiled in water with the skin on
2 tablespoons of garlic
1 teaspoon of smoked paprika
4 rashers of streaky bacon
4 tablespoons of butter
4 fresh vine ripened or ox heart tomatoes
2 tablespoons of extra virgin olive oil
250g fresh ricotta
  1. Melt the butter in a skillet over a medium heat.
  2. Add the onion, paprika and garlic to the melted butter. Stir and cook until the onion is tender for between 5 - 7 minutes.
  3. Once the potatoes are cool, peel off the skin and grate.
  4. The potato will resemble chunky mashed potatoes.
  5. Preheat the waffle iron.
  6. Combine the onion mixture, mashed potatoes, flour, eggs, ½ teaspoon of salt, and ½ teaspoon of black pepper in a large bowl until well blended.
  7. Scoop ½ a cup of the mixture into the centre of the waffle iron and close the lid.
  8. Cook until golden brown for between 3 - 5 minutes.
  9. Grill the bacon until crispy, slice the tomatoes, sprinkle with salt and pepper and drizzle with olive oil.
  10. To serve, place the ricotta on top of the waffles, add the bacon, sliced tomatoes and pour on the excess olive oil.