Patatnik
Rhodope patatnik is a juicy potato pie with onion, brynza cheese and mint, baked to a crisp golden crust.
Ingredients
- potato600 g
- onion1 pcs
- egg2 pcs
- brynza or Bulgarian white cheese180 g
- dried mint2 tsp
- butter40 g
- oil2 tbsp
- flour2 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Preheat the oven to 230°C. Peel the potatoes and onion and grate them on a coarse grater into one bowl.
Season the potato-onion mixture with salt and let it sit for 10 minutes, then squeeze out the excess liquid thoroughly.
Add the eggs, crumbled brynza cheese, dried mint, black pepper and 2 tbsp oil; mix until the mixture is even.
Grease a round baking dish with butter and dust with 1 tbsp flour. Spread the potato mixture and level it with a fork into a layer about 2–3 cm thick.
Sprinkle the surface with the remaining 1 tbsp flour and scatter the remaining butter on top in small pieces.
Bake for 45 minutes at 230°C, until the edges and surface turn golden brown and the potato is fully cooked through.
Let the patatnik rest for 5 minutes, carefully turn it out onto a large plate and serve hot.
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