Potato Cake in the Pan

Directions

1. Peel the potatoes and slice them very thinly, ideally with a mandoline or sharp knife for even cooking.
2. Place the potato slices in salted water and let them soak for 10–15 minutes to remove excess starch. Drain and pat dry with a clean towel.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onions and fry until soft and golden. Season lightly with salt and remove from the pan.
4. Grate the cheese and slice the frankfurters into small pieces or rounds.
5. In a large frying pan, heat a little butter and olive oil over medium heat. Begin layering the potato slices, followed by onions, cheese, and frankfurter slices. Repeat layers until all ingredients are used, finishing with a layer of potatoes on top.
6. Cover the pan with a lid and cook on medium-low heat for 10–15 minutes, pressing down gently with a spatula to compact the cake.
7. Carefully flip the potato cake onto a plate, add a little more butter or oil to the pan, then slide the cake back in to cook the other side for another 10–15 minutes, until golden and crispy.
8. Once fully cooked, remove from heat, let rest for a few minutes, then cut into wedges and serve hot.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6
• Difficulty Level: Easy

Variations & Substitutions

• Cheese Swap: Use mozzarella, Gruyère, or cheddar for different flavors and melting textures.
• Vegetarian Option: Omit frankfurters and add sautéed mushrooms or bell peppers for extra flavor.
• Herbs & Spices: Sprinkle paprika, thyme, or chives between layers for a fragrant twist.
• Potato Types: Yukon Gold or red potatoes work best for a creamy interior and crispy edges.

Serving Suggestions