Entree: Bulgaria – Southern Culinary Region – Patatnik (Grated potato and cheese skillet pie flavored with onion and mint)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and grated
- 3 large eggs (approx. 150 g total)
- 8 oz (225 g) white brined cheese (sirene) or feta, crumbled
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 3 tbsp (45 ml) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) fresh spearmint or mint, chopped
- 1 tsp (1 g) dried summer savory (chubritsa) or substitute dried thyme
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- Additional butter or oil for the pan

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible; reserve a small amount of the potato starch-liquid if desired. Transfer potatoes to a large bowl.
2. Add eggs, crumbled cheese, chopped onion, melted butter, oil, mint, summer savory, salt, and pepper to the grated potatoes; mix thoroughly until evenly combined.
3. Heat a 10–11 inch (25–28 cm) ovenproof skillet over medium heat and add a little butter or oil to coat the bottom. Spread the potato mixture evenly in the skillet, pressing down to compact.
4. Cook uncovered over medium-low heat for 12–15 minutes until the bottom has set and begun to brown. Reduce heat to low, cover, and cook another 10–12 minutes so the interior firms.
5. To brown the top, either place the skillet under a preheated broiler for 3–5 minutes or invert the patatnik onto a plate, add a little butter to the skillet, slide the patatnik back in to brown the other side for 6–8 minutes.
6. Remove from heat and let rest 5 minutes. Cut into wedges and serve hot, traditionally with plain yogurt or a side salad.