Make the potato pancake big and add a filling of processed cheese: a hearty lunch is ready
Potatoes can be used to make not only the usual small pancakes, but also an impressive-sized potato pancake.
And if you stuff it with processed cheese and herbs... Mmm, a fairy tale! So, stock up on the necessary ingredients - and go ahead, for new sensations.
To prepare this delicious dish, you will need:
- 450 g potatoes (for a 24 cm diameter frying pan);
- 1 egg;
- 1 processed cheese (90 g);
- 20 g green onions;
- salt and ground black pepper – to taste;
- 2 tablespoons vegetable oil (for frying).
First, arm yourself with a sharp knife and finely chop the green onions. Then break an egg into a bowl, add salt and pepper and stir lightly with a whisk.
Add green onions to the egg, and grate the processed cheese into a separate plate on a coarse grater.
The potatoes should be peeled, washed, dried and half grated on a grater with large holes. Lightly squeeze out excess liquid from the resulting mass and lay out in an even layer on a heated and oiled frying pan.
The next layer is an egg with green onions, and then processed cheese.
The remaining half of the potatoes should also be grated and placed on top. Cover the pan with a lid and continue frying on low heat for 4-5 minutes – until a golden crust forms on the bottom.
Using a lid or a flat plate, turn the potato pancake over and cook for the same amount of time under the lid, and for another 2-3 minutes in an open frying pan.
