Mexican potato pancake

Name: Mexican potato pancake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 4 TABLESPOONS Olive oil; 1 collar Spring onions; 2 red chillies; 3-4 Garlic cloves; 7-10 Tbsp Salt; 150 g Sheep's cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
4 TABLESPOONS Olive oil
1 collar Spring onions
2 red chillies
3-4 Garlic cloves
7-10 Tbsp Salt
150 g Sheep's cheese

Directions

1
Wash the potatoes and cook in boiling water for 15 to 20 minutes. Pour off, rinse with cold water and let cool a little. Peel the potatoes and fry them in hot oil all around for ten minutes until golden brown. Clean, wash and chop the spring onions. Wash chillies, cut lengthwise, remove seeds and cut into rings.
2
Peel garlic and cut into slices. Add spring onions, chillies and garlic to the potatoes and fry for five minutes. Season to taste with salt. Coarsely grate the feta cheese and sprinkle it over the potatoes just before serving