This cheesy potato flatbread is crisp on the outside, soft inside, and wonderfully comforting, with grated potato and melted cheese cooked low and slow in a skillet. It is a budget-friendly weeknight dinner that comes together with pantry staples, and it makes a great partner for fresh sides, much like our crispy cabbage pancakes with creamy garlic sauce and cheesy dill crepes with cottage cheese and garlic.
Ingredients
- 4-5 medium potatoes (about 700 g / 1.5 lb)
- 2 large eggs
- 1 pinch of salt, plus black pepper to taste
- 60 g (2 oz) hard cheese, grated
- 3-4 tbsp all-purpose flour, plus extra if needed
Instructions
- Grate the potatoes and the cheese into a large bowl. Add the salt, pepper, flour, and eggs.
- Stir until you have a thick, spoonable batter.
- Heat a lightly oiled skillet over low heat. Spread the batter into an even flatbread about 1 cm (1/2 in) thick.
- Cook covered on low for 7-10 minutes, until golden underneath. Flip carefully and cook the second side until crisp and golden.
- Serve hot, with sour cream or a fresh herb dip.
Tips
- Keep the heat low so the center cooks through without burning the outside.
- If the batter feels too wet, add flour a tablespoon at a time until it holds together.
- Flip with a wide spatula or a plate for a clean turn. For more skillet dinner ideas, browse the recipes at Allrecipes and Serious Eats.
Nutrition per 100 g: 133 kcal, protein 9 g, fat 3 g, carbs 16 g.