Potatoes and Parmesan Galette

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 4

Author: Giangi Townsend

Ingredients

1 pound potatoes 1 pound peeled potatoes
2 eggs 2 large egg(s)
3 tbsps unbleached all purpose flour 3 tablespoons unbleached all purpose flour
2 tbsps Parmiggiano Reggiano 2 tablespoons freshly grated Parmiggiano Reggiano
1 tbsp olive oil 1 tablespoon olive oil

Instructions

Using the largest holes of the box grater, coarsely grate the potatoes. Wrap the potatoes in a kitchen towel, roll and press hard to extract all the liquid from the potatoes. Dry them completely.
In a large bowl break the eggs and beat lightly. Add the flower, chives, cheese and 1 teaspoon salt. Whisk to blend. Add the potatoes and stir to coat then evenly with the egg mixture.
Warm a large heavy bottom frying skillet over high heat. Then add the oil and heat until is hot but not smoking. Reduce to moderate heat. Drop 4 equal part of the potato mixture into the pan and flatten with the spatula to form even galette. Cook on one side until crisp and golden, 3 to 5 minutes. Season with salt and pepper. Serve warm.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.