• 1 large potato (May Queen)
  • 80g tomato sauce
  • 10g Parmesan cheese (grated)
  • 6 slices prosciutto
  • 1 egg
  • 4 mushrooms (cut into 5mm slices)
  • 80g mozzarella cheese (cut into 5mm slices)
  • 1 tbsp olive oil
  • Pepper to taste
  • 1 tbsp olive oil


  1. Thoroughly wash the potato, and slice into thin slices using a knife or mandolin slicer. Add olive oil to a pan and layer the potato slices in a circle. Evenly sprinkle Parmesan cheese on top and cover with lid. Cook over low heat for 5 minutes.
  2. Spread tomato sauce over the top, then evenly place mushroom and mozzarella slices. Crack an egg in the center and cover. Cook over medium heat for 5 minutes.
  3. Place the potato pizza onto a plate and add prosciutto places on top. Season with olive oil and pepper to taste. Cut into slices, dip them in the egg and enjoy!