Preheat oven to 375°F and grease an oven tray.

Halve roma tomatoes and place them on the prepared tray.

Bake tomatoes for 15-20 minutes, or until soft, then keep warm.

Peel potatoes and boil in salted water for 8 minutes, then drain and cool.

Grate the cooled potatoes and squeeze out any excess moisture.

Season the grated potato to taste, then divide the mixture into eight fritters.

Heat butter and oil in a large frying pan over high heat.

Cook fritters for 4-5 minutes, pressing down with a spatula and turning once, until golden and crisp. Drain on paper towels.

In the same pan, saute spinach for 1 minute.

Slide eggs into a saucepan of simmering water with a splash of white vinegar and poach for 3-4 minutes.

Remove poached eggs with a slotted spoon and drain on paper towels.

Top potato pancakes with a poached egg and serve with spinach, tomatoes, and toast.