Wash the rosemary, shake dry, brush the needles from 2 twigs. Season meat with salt. Place 1 rosemary twig around each and tie with kitchen string. Heat 2 tablespoons of olive oil in a frying pan. Fry the meat for about 5 minutes, turning it over. Season with pepper and finish cooking in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 30 minutes.
Peel potatoes, wash and quarter them lengthwise. Heat 5 tablespoons of oil in a frying pan. Fry the potatoes for 15-20 minutes until golden brown. Wash and halve the tomatoes. Add the tomatoes to the potatoes about 3 minutes before the end of the cooking time.
Place the potatoes in a sieve lined with kitchen paper, collecting the oil. Mix the potatoes, tomatoes and rosemary needles. Season with salt. Arrange potatoes, tomatoes and meat