Stovetop Potato Cake is a fragrant and flavorful appetizer, ready in just a few minutes and suitable for both adults and children. Golden on the surface and soft in the center, it's made with a mixture of grated raw potatoes, salt, pepper, thyme, and a pinch of flour to bind everything together. It's a sort of tortel or rösti, but in a quick and convenient "family size."
The recipe is incredibly simple and suitable even for those who aren't very familiar with cooking: simply peel the potatoes, rinse them, then grate them and combine them with the flour, salt, pepper, and dried thyme for a pleasantly fragrant finish. Grease a nonstick pan with a generous drizzle of olive oil, pour in the batter, pressing it down well with a spatula to ensure an even thickness, and cook for 10 minutes on each side, until the outside is nicely crusted.
The result is a super-delicious dish, perfect both hot and warm for any lunch or dinner; diced, it can also be served as a delicious home-cooked appetizer with friends.
Ingredients
How to Make Stovetop Potato Cake
Peel the potatoes, rinse them quickly under running water, pat them dry with a sheet of kitchen paper and grate them with a grater with large holes, collecting the pulp in a large bowl.
Peel the potatoes, rinse them quickly under running water, pat them dry with a sheet of kitchen paper and grate them with a grater with large holes, collecting the pulp in a large bowl.
At this point, prepare the potato cake dough: add the flour.
At this point, prepare the potato cake dough: add the flour.
Flavour with a generous teaspoon of dried thyme.
Flavour with a generous teaspoon of dried thyme.
Combine a pinch of salt and spice with freshly ground pepper.
Combine a pinch of salt and spice with freshly ground pepper.
Mix the ingredients with a spatula until you obtain a smooth mixture.
Mix the ingredients with a spatula until you obtain a smooth mixture.
Brush the bottom and edges of a non-stick pan with a drizzle of extra virgin olive oil and move the pan to the stove.
Brush the bottom and edges of a non-stick pan with a drizzle of extra virgin olive oil and move the pan to the stove.
Heat the oil over a low flame and, when it is hot, but not boiling, pour in the potato mixture.
Heat the oil over a low flame and, when it is hot, but not boiling, pour in the potato mixture.
Spread it well over the entire surface of the pan and press it down with the spatula, so as to give it a uniform thickness.
Spread it well over the entire surface of the pan and press it down with the spatula, so as to give it a uniform thickness.
Let it cook on low heat for 10 minutes, then turn it over and press it again with the spatula so that the other side also adheres well to the bottom of the pan and continue cooking for another 10 minutes, until golden brown on both sides.
Let it cook on low heat for 10 minutes, then turn it over and press it again with the spatula so that the other side also adheres well to the bottom of the pan and continue cooking for another 10 minutes, until golden brown on both sides.
At this point, transfer the potato cake onto a serving plate using a spatula, and garnish with fresh thyme.
At this point, transfer the potato cake onto a serving plate using a spatula, and garnish with fresh thyme.
The potato cake is ready to be served, hot or warm.
The potato cake is ready to be served, hot or warm.
Enjoy!
Enjoy!
FAQs
Can I Add Any Flavor to This Stovetop Potato Cake?
If desired, you can flavor it with chopped fresh parsley, chopped rosemary, sage leaves, chives, or even a teaspoon of smoked paprika, sweet curry, or any other herbs and spices you like.
What Else Can I Add to This Cake?
Fill it with a few slices of ham, speck, mortadella, or bresaola, or diced smoked provola, scamorza, or mozzarella, as long as it's well drained of its whey, for a stringy and irresistible result. It also pairs well with grilled vegetables, sautéed mushrooms, pan-fried spinach, or leftover vegetables from the refrigerator: it can, in fact, prove to be an excellent recycling idea.
Can I Make This Gluten Free?
Of course! For guests with gluten intolerances, you can replace the all-purpose flour with rice flour.
How to Store Any Leftovers
The potato cake can be stored in the refrigerator, tightly closed in an airtight container or wrapped in cling film, for up to 2 days.
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