Potato and Tomato Pancake Recipe

potato and tomato pancake

Ingredients for Potato and Tomato Pancake:

  • 1½ lbs( 675 g) potatoes (peeled)
  • 2 ozs (56 g) butter
  • 2 tablespoon milk
  • 6 ozs (170 g) mature cheddar cheese (grated)
  • 1 large onion (finely chopped)
  • 1 egg (beaten)
  • 2 large tomatoes (sliced)
  • Salt and Pepper

Method for Potato and Tomato Pancake:

  1. Boil the potatoes in boiling, salted water until soft. Drain well, then mash with butter and milk.
  2. Beat in 4 ozs (112 g) of the grated cheese, the chopped onion, beaten egg and a pinch of pepper.
  3. Turn into a shallow 9 inch (22 cm) oven-proof plate and mould to form a base.
  4. Top the potato mixture with slices of tomato and cover with the remaining cheese.
  5. Bake in a pre-heated over at Gas Mark 6 (400°F/200°C) for 20-30 minutes until the base is firm and the cheese melted.

Serves 4.

Note: A sprinkling of oregano over the tomatoes goes well.  And, for non-vegetarians, some diced streaky bacon can be used.

Posted in Fruit, Vegetarian Recipes, Oven Baked Dishes, All Recipes, Potatoes, Tomatoes

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