Potato Nik

One more frittatta in the potato pancake family..

For 5-6 people

  • About 1 kg baking potatoes, like Idaho or russet, peeled,
  • 1 medium onion, peeled,
  • 2 eggs,
  • Salt and freshly ground black pepper to taste,
  • 2 tablespoons plain bread crumbs or matzo meal,
  • Neutral oil, like corn or grape seed.
  1. Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer.
  2. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
  3. Pour about 1/2 cm deep layer of oil in a large, deep skillet, either nonstick or seasoned cast iron.
  4. Turn heat to medium-high.
  5. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top.
  6. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn.
  7. Continue until bottom is nicely browned, at least 15 minutes.
  8. To turn, slide cake out onto a large plate, cover with another large plate and invert.
  9. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up.
  10. Cook 15 minutes or so longer, until nicely browned.
  11. Serve hot or warm.


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