Food & Wine
MAIN COURSE - "Prata Hapfla" (potato pancake)
Recipe for 6 people
Ingredients
1 kg Roti Oigjè local potatoes
300 g Formazza cheese, aged 3 months
1 large yellow onion
1/2 teaspoon of lard or Formazza butter
Preparation
Boil the potatoes and cut the cheese into cubes. Peel the potatoes after they are done, and cut them into chunks. In a non-stick skillet, sauté the onion in the lard or the butter until it is golden in colour. Then add the potatoes, mix well and incorporate the cheese cubes. Turn the mixture over, as if it were an omelet. When it is golden brown on both sides, it is ready to serve.