Wednesday, 8 December 2010

flourless potato pancake-omelettes

flourless potato pancake omelettes

Last Saturday, after buying some very nice down-to-earth sebagos from the market, I found myself home alone and decided to make some simple potato pancakes for one.

organic sebago potatoes

I concocted an easy recipe for flourless potato pancake-omelettes, an inspired cross between latkes (Jewish potato pancakes), and tortilla de patatas (Spanish potato omelette)! Like latkes, it utilizes grated strips of potato, and like tortilla de patatas, it is eggy and flourless.

the flourless potato pancake-omelette mix

flourless potato pancake-omelettes for one

1 medium to large potato (I used a sebago, and it cooked very easily)
1 egg
1 very, very small onion (or substitute with a shallot)
oil or butter, for frying (I used butter!)
Salt, pepper, and yoghurt to taste

- Shred/Grate the potato, with or without the skin, into some cold water, then drain well and lightly squeeze out some of the excess water, keeping a little starchy moisture.
- Finely grate or mince the onion, and add to the grated potatoes.
- Lightly beat an egg with a fork, and add to the grated potato-and-onion mix.
- Season to your liking with salt and pepper, mix well.
- Heat some oil or butter in a pan, and ladle 1 tablespoonful of the mixture for each potato pancake-omelette that you will be frying.
- Fry on one side, pressing the mixture down evenly. When you can flip it over without it looking like it will fall apart, flip it over, and fry on the other side.
- Serve hot/warm, fresh from the pan, with toppings of your choice. I used a slightly sour, slightly sweet organic wildberry yoghurt just because it was all I had, and it turned out to be a beautiful match!

Note: The potato I used was approximately 4 to 5 times the size of the egg I used. The onion was about the size of the egg or slightly smaller.

the love children of latkes and tortilla de patatas get friendly with a dollop of yoghurt.

These flourless potato pancake-omelettes had me charmed at first taste. The softness of the cooked egg and the gentle bite of the grated potatoes complemented each other. The onion weaved some lovely invisible magic to the flavour, along with the salt and pepper. The good quality yoghurt, thick and tangy, brought everything together. This is definitely something I'll be making again, and the next time I do so, I hope to be cooking up a bigger batch and sharing it around with loved ones.

going, going, gone!

12 comments:

  1. I think you and I have the same taste...everything you make here, I immediately want to go cook myself!

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  2. Yay! I read your story on how you went gluten-free and found it intriguing. While I pretty much eat anything I do tend to cook quite a lot of gluten-free foods. So we may cross paths quite often! :D

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  3. I never had potato cakes before. Let alone homemade pancakes. Not a huge fan of them.

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  4. Awww, Michelle... you can just regard this as an omelette then! :p (Which it is pretty much - except the starchiness of potatoes do give it a pancake vibe. Which I like!)

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  5. this reminds me of the japanese pancake =).

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  6. I absolutely love yourversion of potato pancake. Grated potato has better texture than sliced one. Love it.

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  7. These look super delicious!

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  8. Potato pancakes are perhaps the best sort of pancake, and when combined with the omelette, well, I think you may have invented the next great breakfast meal!

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  9. Thanks everyone! I'm certainly looking forward to making these again. So good for relaxing weekends...

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  10. I have tried neither. Is rosti anywhere similar? ;p

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  11. tigerfish... possibly? Rosti is probably closer to latkes, which are crunchy outside, soft inside. Tortilla de patatas, to me, is almost like a potato-and-omelette cake.

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  12. Potato + egg + onion = awesome.

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