Golden Potato Torte

Directions

Preparation Time: 20 minutes

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Cooking time: 35 minutes

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Serves 4

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4 medium Pontiac potatoes (800g), peeled and grated (about 4 cups)

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1 large onion, grated (about 1 cup)

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1/4 cup chopped spring onions/shallots

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3 teaspoons plain flour

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1 large egg, lightly beaten

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1 egg white

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1/4 teaspoon salt

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1/4 teaspoon black pepper

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8 teaspoons grated reduced fat Cheddar cheese

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1. With clean fingers, squeeze excess liquid from potatoes and onion. Combine potatoes, onion , spring onions and flour in a bowl. Stir in egg, egg white, salt and pepper. Mix well

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2. Spray a large non stick frying pan with vegetable oil cooking spray. heat pan over a medium high heat. Place potato mixture in pan. Using an egg slice, press mixture into a large, flat thick pancake.

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3. Reduce heat to medium; cook until browned on the bottom, about 20 minutes, pressing often with egg slice. Place a plate on top of pan; invert potatoes onto plate. Wipe pan clean; spray again with vegetable oil cooking spray. Slide potatoes, uncooked-side down, into the pan.

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4. Cook potatoes, pressing with a spatula, until tender and browned about 15 minutes. Sprinkle with cheese. Slide potato torte onto a warm platter. Cut into wedges. Serve immediately

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VARIATION

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Serve potato torte wedges with a dollop of light sour cream and a little unsweetened applesauce

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COOK'S TIPS

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Press down potato mixture firmly with an egg slice to help the bottom brown evenly. This will also shape the potato mixture for uniform cooking.

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Flipping a large 'pancake' can be tricky, so for no fail results, invert the potatoes onto a plate. Then slide potatoes back into the pan to continue cooking.

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