Golden Potato Torte
Why I Love This Recipe
Ingredients You'll Need
4 medium Pontiac potatoes (800g), peeled and grated (about 4 cups)
1 large onion, grated (about 1 cup)
1/4 cup chopped spring onions/shallots
3 teaspoons plain flour
1 large egg, lightly beaten
1 egg white
1/4 teaspoon salt
1/4 teaspoon black pepper
8 teaspoons grated reduced fat Cheddar cheese
Directions
Preparation Time: 20 minutes
Cooking time: 35 minutes
Serves 4
4 medium Pontiac potatoes (800g), peeled and grated (about 4 cups)
1 large onion, grated (about 1 cup)
1/4 cup chopped spring onions/shallots
3 teaspoons plain flour
1 large egg, lightly beaten
1 egg white
1/4 teaspoon salt
1/4 teaspoon black pepper
8 teaspoons grated reduced fat Cheddar cheese
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
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.
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.
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
VARIATION
Serve potato torte wedges with a dollop of light sour cream and a little unsweetened applesauce
COOK'S TIPS
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.
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.
