Potato pie

It often happens that when I don't know exactly what to cook, I come across some potatoes waiting to be used. This time, I also had a bit of mozzarella and some cheese lying around in the fridge. I made this simple skillet potato tart, without any dough, just with ingredients at hand. It's not complicated and you won't dirty many dishes.

Quick info

Total time: about 50-60 minutes
Preparation time: 20 minutes (including cooling the potatoes)
Cooking time: 30-35 minutes
Servings: 4 large slices
Difficulty: easy to medium
Recipe type: main dish or hearty, quick snack

Ingredients

3 medium potatoes
100 g mozzarella
100 g cheese
2 eggs
salt and pepper to taste
1 tablespoon dried spices (mix of green onion, parsley, lemon, coriander, garlic, ginger, hot pepper, turmeric - or any combination you prefer)
fresh dill, chopped
1 tablespoon butter
1 tablespoon oil for frying

Preparation method

1. Wash the potatoes, peel them if you want (I usually peel them after boiling so they don't crumble), then boil them in salted water. They are ready when a fork goes in easily.
2. Drain and let them cool. It's important for them to be cold so they don't disintegrate when grated.
3. Grate the cooled potatoes on a large grater.
4. Do the same with the mozzarella and cheese.
5. Put everything in a large bowl: grated potatoes, grated cheeses, a bit of chopped fresh dill, salt and pepper, dried spices. Mix well to distribute evenly.
6. Add the two eggs. Mix well until you have a homogeneous mixture.
7. Heat a large skillet (ideally about 30 cm in diameter, but a smaller one works too). Add the butter and oil and let it heat up.
8. When the fat is hot, pour the mixture into the skillet and level everything with the back of a spoon to form a compact layer.
9. Cook on low to medium heat. Let it brown on the first side (don't rush, otherwise it won't hold together).
10. To flip the tart, use a plate of similar diameter. Gently invert, then slide the tart back into the skillet on the other side.
11. Cook until it browns nicely on this side too.
12. Remove the tart onto a cutting board and cut into slices, like pizza. Serve warm, possibly with a garlic and sour cream sauce.

Why I make the recipe often

It's useful when I have leftover cheese or potatoes and don't want to throw anything away. It’s quick to make, doesn’t require complicated techniques, and works for breakfast or dinner. It tastes good and fills you up.

Tips and variations

Tips
- Let the potatoes cool well before grating, otherwise they become too soft.
- Use a non-stick skillet, otherwise there is a risk of sticking.
- Don't flip the tart until you see that the edge is firm and browned.

Substitutions
- If you don’t have mozzarella, you can use any melted cheese or cheddar.
- The cheese can be replaced with any salty cheese or even cottage cheese.
- Dill can be replaced with parsley or left out if you don’t like it.

Variations
- You can add a bit of green onion to the mixture if you have it on hand.
- You can adjust the mix of dried spices according to your preferences, from cayenne pepper to dried basil.
- If you don’t have a large skillet, make two smaller tarts.

Serving ideas
- It goes well with a yogurt and garlic sauce or with sour cream.
- You can add a simple green salad on the side.

Frequently asked questions

1. Can I use pre-cooked potatoes left over from another meal?
Yes, if they are boiled plain, without strong spices, you can use them without problems.

2. Can I make the recipe without eggs?
The egg helps bind the mixture. Without it, the tart won’t hold together as well and will break when flipped.

3. What if I don’t have a suitable plate to flip the tart?
Divide the mixture into two and make two smaller pieces that are easier to flip with a spatula.

4. What do I do if it sticks to the skillet?
Next time, try using more fat or a good non-stick skillet. You can try to gently loosen the edges, but it won’t brown as evenly.

5. Can I add other vegetables?
If you want to experiment, you can try, but the tart won't have the same structure. Be careful not to add vegetables that release a lot of water.

Nutritional values

Approximately, one slice (out of four) has about 230-250 kcal.
Protein: 10-12 g
Carbohydrates: 20-25 g
Fats: 10-13 g
Nutritional value depends a lot on the type of cheese used and how much oil and butter are absorbed during frying.

Storage and reheating

The potato tart is best fresh, while it’s still warm and crispy. If leftovers remain, it can be stored in the fridge for 1-2 days, in a closed container. For reheating, it’s best to heat it in a skillet for a few minutes on each side. It won’t have the same texture as at first, but it’s still tasty.

 Ingredients: 3 medium potatoes, 100 g mozzarella, 100 g telemea cheese, 2 eggs, salt and pepper, fresh dill, 1 tablespoon dried spices (green onion, parsley, lemon, coriander, garlic, ginger, chili pepper, turmeric), 1 tablespoon butter + 1 tablespoon oil for frying

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