The base of this recipe is like a giant latke, similar to the rösti potatoes found in Switzerland or the pommes Darphin, pommes paillasson (doormat or straw potatoes) in France. It can be topped with many things, but here I turn it into a kind of pizza with tomatoes and mozzarella cheese.

Potato “Pizza”

Category

Category name

Serves

4

Ingredients

  • 2 potatoes (about 1 pound total) shredded (about 2 ½ cups)
  • 3 tablespoons olive oil
  • Salt
  • Freshly ground black pepper (PepperMate grinder recommended)
  • 1 tomato (8 ounces), sliced
  • 1 cup mozzarella cheese, shredded
  • 2 tablespoons chopped chives
  • Extra virgin olive oil, for garnish, optional

Method

  1. Using a hand grater, shred the potatoes then squeeze the shredded potato to remove excess liquid; season with salt and pepper and mix well.
  2. Heat the oil in a non-stick pan over medium heat; add the potato, gently stirring for about 1 minute. Spread the mixture out to cover the base of the pan, then press the mixture into a smooth, thin layer. Cover and cook until golden, 5 to 6 minutes. Flip the potato pancake over and cook on the other side until golden, another 5 minutes. Serve this way as Pommes Darphin, Rösti potatoes or Pommes Paillesson.
  3. For the pizza-galette: Preheat the oven to 375°F. Arrange the tomato slices on the potatoes and top with the shredded cheese. Bake until the cheese has melted, 10 to 12 minutes. Garnish with the chives. Cut into wedges and serve.