Potatoes with Onions: A Tastier Dish Than Meat!

Ingredients

• 3-4 potatoes
• 2 onions
• 1 bell pepper (optional)
• 100g cheese (approximately 1 cup shredded)
• 2 eggs
• Salt (to taste)
• 3 tablespoons corn starch (24g)
• Sunflower vegetable oil (as needed)

Nutrition Information

• Serving Size: 1 slice (1/6 of the cake)
• Number of Servings: 6 slices
• Calories: 220
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 300mg
• Total Carbohydrates: 18g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 7g

Method of Preparation

3.1 Preparing the Potatoes and Onions

1. Peel the potatoes and grate them using a grater with large holes.
2. Rinse the grated potatoes well in cold water to remove excess starch. This helps in making the potatoes crispy.
3. Allow the grated potatoes to drain in a colander to remove excess water.
4. Peel the onions and cut them into half rings. This will add texture and flavor to the dish.

3.2 Cooking the Vegetables

5. Heat a frying pan with a little vegetable oil over medium heat.
6. Add the sliced onions to the pan and sauté them until they soften.
7. Optionally, cut the bell pepper into strips and add it to the pan with the onions for extra flavor and color.
8. Season the vegetables with salt and continue to fry until they are cooked through. Once done, remove them from the heat and set aside.

3.3 Preparing the Egg and Potato Mixture

9. Grate the cheese using a grater with large holes. Set aside.
10. In a bowl, crack the eggs and beat them with a pinch of salt.
11. Combine the beaten eggs with the grated potatoes, and mix well until evenly distributed.
12. Incorporate the corn starch into the potato and egg mixture. This helps to bind the ingredients together.

3.4 Assembling and Cooking the Potato Cake

13. Heat a frying pan with a little vegetable oil over medium heat.
14. Spread half of the potato mixture evenly on the base of the pan. Press it down gently to form an even layer.
15. Layer half of the grated cheese over the potatoes, followed by the sautéed vegetables, and then the remaining cheese.
16. Spread the remaining potato mixture over the top layer of cheese and vegetables. Press down gently to ensure it is even.
17. Cover the pan with a lid and cook the potato cake for 10 minutes over medium heat. This allows the bottom layer to set and become crispy.
18. Carefully flip the potato cake onto a plate, then slide it back into the pan to cook the other side. Cook for an additional 15 minutes over low heat.
19. Remove the lid and continue cooking for 5 more minutes to evaporate any remaining liquid. This ensures a crispy exterior.
20. Transfer the cooked potato cake onto a plate and let it cool slightly before slicing.

Serving Suggestions

• Serve hot with a side of sour cream or Greek yogurt for dipping.
• Garnish with fresh herbs like parsley or chives to add a burst of freshness.
• Pair with a simple green salad for a complete meal.

Tips for the Best Potato Cake

• Ensure the potatoes are well-drained to avoid a soggy cake. Pat them dry with a kitchen towel if necessary.
• Use a non-stick frying pan to make flipping the cake easier and to prevent sticking.
• Cook over medium to low heat to ensure the cake cooks evenly and thoroughly without burning.

Conclusion

This Potatoes with Onions dish is a delightful and satisfying meal that proves vegetables can be just as hearty and delicious as meat. The combination of crispy potatoes, sweet onions, and creamy cheese, all held together by eggs and corn starch, creates a texture and flavor that is simply irresistible. Enjoy this versatile recipe for breakfast, lunch, or dinner, and savor the taste of a truly comforting dish.