Potatoes with onions are tastier than meat!
Potatoes and onions steal the show with this mouthwatering recipe that elevates simple ingredients into a culinary masterpiece. Discover how this delightful dish can rival even the most extravagant meat dishes in taste and satisfaction. Follow along for a detailed guide on creating this flavor-packed sensation that will tantalize your taste buds.
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Ingredients for Potato and Onion Cake:
| INGREDIENTS | QUANTITY |
|---|---|
| Potatoes | 3-4 |
| Onions | 2 |
| Bell Pepper | 1 (optional) |
| Cheese | 100 g |
| Eggs | 2 |
| Salt | To taste |
| Corn Starch | 3 tablespoons |
| Sunflower Vegetable Oil | For frying |
1. Potato and Onion Preparation:
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Begin by peeling the potatoes and using a grater with large holes to grate them, ensuring a satisfying texture in the cake.
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Rinse the grated potatoes under cold water to remove excess starch, then thoroughly drain them.
Slice the onions into half rings to impart a delightful sweetness and caramelized flavor when cooked.
2. Vegetable Cooking:
Heat a small amount of vegetable oil in a frying pan over medium heat.
Sauté the sliced onions (and bell pepper strips, if desired) until they turn soft and acquire a golden hue.
Season the vegetables with salt according to your taste preferences, then remove them from the heat once they are cooked to perfection.
3. Egg and Potato Mixture Preparation:
Grate the cheese to prepare for the assembly process.
In a bowl, beat the eggs together with a pinch of salt until well combined.
Thoroughly mix the beaten eggs with the grated potatoes, ensuring even distribution of ingredients.
Incorporate the corn starch into the mixture to bind everything together seamlessly.
4. Assembly and Cooking of the Potato Cake:
In a separate frying pan with preheated vegetable oil, evenly spread half of the potato mixture to form the base of the cake.
Layer grated cheese and the cooked vegetables over the base, followed by another layer of cheese for a lusciously gooey center.
Top the filling with the remaining potato mixture to encase the savory ingredients.
Cover the pan and cook the potato cake over medium heat for approximately 10 minutes, then flip it gently and continue cooking for an additional 15 minutes on low heat. Towards the end of cooking, remove the lid to allow the exterior to crisp up beautifully.
