I don't know if it's just a tart, but I didn't know how to tell it otherwise. :))
So, a potato tart that is quite similar to Rosti, the famous Swiss potato. Easy to make, very good and consistent, it can be consumed as such or as a garnish. Of course, it can also be made in the oven, but this time I preferred to make it on the stove, in the pan.
3 medium potatoes
100 g mozzarella
100 g telemea
salt and pepper
1 tablespoon dried spices (green onion, parsley, lemon, coriander, garlic, ginger, hot pepper, turmeric)
1 tablespoon butter + 1 tablespoon frying oil
Method of preparation:
Boil the potatoes in salted water. When the fork enters the potato easily, drain the water and leave to cool.
The chilled potatoes are put on the grater with large meshes. We do the same with mozzarella and telemeau. Add salt and pepper to taste, dry spices and chopped green dill. Homogenize, then add eggs and mix well.
Dry spices can be replaced with any other spices you like.
Put the butter and oil in a large pan. When they are well heated, we put the potato composition and with the back of a spoon we flatten and evenly, so as to obtain a compact layer.
Let it simmer over medium heat until golden brown. We turn on the other side with the help of a plate with the same diameter as the pan and let it brown.
I used a very large pan (I don't know exactly how diameter it is, I think 30 cm). If you do not have a large pan, bake in 2 rounds.
Slice into slices like pizza and serve hot with garlic sauce and sour cream.