Crispy Potato, Egg & Cheese Skillet Cake: A Perfect Comfort Food Classic

I discovered this ingenious recipe years ago, and it’s become my go-to comfort dish. This crispy potato cake, reminiscent of a giant rösti or Spanish tortilla, combines the heartiness of potatoes with the richness of eggs and cheese. What makes this dish special is its versatility – it’s perfect for breakfast, lunch, or dinner, and the technique of creating a golden-brown crust while keeping the inside tender is absolutely foolproof.

Ingredients

For the Base

• 3 medium potatoes (300g/10.5 oz), peeled
• 3 large eggs, room temperature
• 150g (1½ cups) cheese (mozzarella or mild cheddar), freshly grated
• 2 tablespoons (15g) all-purpose flour
• 1 bunch fresh parsley (about 30g/1 oz), finely chopped

Seasonings

• 1 tablespoon salt
• ½ teaspoon hot pepper flakes
• ½ teaspoon freshly ground black pepper
• 4-5 tablespoons (60-75ml) sunflower oil for frying

Instructions

1. Prepare the Potatoes

1. Using the large holes of a box grater, grate the peeled potatoes
2. Place grated potatoes in a clean kitchen towel
3. Gather the corners and twist tightly over the sink
4. Squeeze with firm pressure until no more liquid comes out
5. Transfer dried potato gratings to a large bowl

2. Create the Mixture

1. In a separate bowl, crack and beat the eggs until well combined
2. Add the grated cheese
3. Mix in finely chopped parsley
4. Sprinkle in flour, salt, pepper flakes, and black pepper
5. Add the squeezed potato gratings
6. Mix thoroughly until all ingredients are evenly distributed

3. Cook the First Side

1. Heat 3-4 tablespoons sunflower oil in an 8-10 inch non-stick skillet over medium heat
2. Test oil temperature with a small drop of mixture – it should sizzle gently
3. Pour the entire mixture into the hot pan
4. Using a spatula, spread evenly and press down firmly to compact
5. Lower heat to medium-low
6. Cook for 10-12 minutes until bottom is golden brown and crispy

4. Flip and Finish

1. Place a large plate over the skillet
2. Hold plate firmly against skillet and flip in one quick motion
3. Add 1-2 tablespoons oil to pan if needed
4. Carefully slide the cake back into the pan, uncooked side down
5. Cook for 8-10 minutes until golden brown and crispy
6. Internal temperature should reach 165°F (74°C)

Recipe Notes

• Use starchy potatoes like Russet or Yukon Gold for best results
• Removing excess moisture from potatoes is crucial for crispiness
• Don’t rush the cooking process – low and slow ensures even cooking

Storage Instructions

• Can be kept in an airtight container in the refrigerator for up to 3 days
• Reheat in a skillet over medium heat to restore crispiness

Nutritional Information

Per serving (serves 6):

• Calories: 285
• Protein: 12g
• Carbohydrates: 24g
• Fiber: 2g
• Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 115mg
• Sodium: 650mg
• Potassium: 520mg
• Calcium: 180mg
• Iron: 2mg

Time Requirements

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6

Serving Suggestions

• Serve hot with a dollop of sour cream
• Add a fresh green salad for a complete meal
• Perfect for brunch with a side of crispy bacon
• Great as an appetizer cut into wedges

This potato cake is incredibly versatile and can be customized with different cheeses or herbs. The key to success lies in properly draining the potatoes and maintaining patience while cooking to achieve that perfect golden crust. It’s a wonderful dish that brings together simple ingredients to create something truly special.