Potato Pie (Bulgarian Patatnik)

Тhere are so many tasty potato dishes around the world. That is not surprising since potatoes are a great ingredient for any comfort dish. In this post I will present you a very delicious potato pie with white cheese named Patatnik. It is a traditional dish around the Bulgarian mountain Rodopi but it is also loved all around the country. It is not clear how and when exactly this recipe has been invented. In fact there are hundreds of different ways to make Patatnik and every small town in Rodopi has its own recipe. In some places the potatoes are wrapped in dough, in other places the Patatnik is baked in a pan on the stove and in other it is baked in the oven. There are also variations in terms of ingredients and their proportions. The most common ingredients that are present in almost all recipes are: potatoes, butter and dried spearmint. This recipe is for a very simple Patatnik, popular in all parts of the country.

6 medium potatoes
2 eggs
½ cup cheese sirene, feta or other similar cheese, crumbled (70 g)
½ Tbsp. dried spearmint
sea salt
½ onion, finely chopped
3 Tbsp. butter (45 g)

Peel and grate the potatoes in a large bowl. Set them aside for 5 minutes.

Drain the water from the grated potatoes by taking a handful and squeezing it over the kitchen sink. You don't need to drain all the water, just as much as you can without efforts.

Add to the bowl with the potatoes the rest of the ingredients, except the butter. Mix very well.

Place a cast iron or a nonstick frying pan over low heat and melt the butter inside. Pour the potato mixture, distribute it evenly and smooth it out on top.

Cook for about 15 minutes on each side. When you see that the edges start becoming golden brown, it is time to invert. To do that place a large plate upside down on top of the pan. Hold the top of the plate with a kitchen glove. Invert quickly the pan, holding the plate.

Melt the remaining butter in the pan and then transfer the Patatnik from the plate to the pan, uncooked side to the bottom. Cook for another 15 minutes or until the edges become brown.

Serve immediately.

Makes 4 servings.

Cook's Notes:

• The quantity of salt depends on the kind of cheese you use: if it is salty, consider adding just ½ tsp.
• Depending on the type of pan and the kind of potatoes you use, the patatnik might not get cooked perfectly just in the pan. If this seems to be the case, after you cook it in the pan, transfer it to the oven. Bake at 400°F (200°C) for another 10-15 minutes. Alternatively you can bake the mixture only in the oven in a rectangular or round pan, greased very well with butter and lined with parchment paper. It will take about 40 minutes.