Potato pancakes known as latkes are the signature dish for Hanukkah because they are fried in oil. Dishes fried in oil represent the miracle of this Jewish holiday also known as the Festival of Lights. The story goes that when the Maccabees were rededicating the Temple in Jerusalem, there was only a small container of oil, enough to light the menorah for only one day, yet the oil lasted for eight days.

Consider this crispy, savory pancake one big latke, and make it the star ingredient for a Hanukkah party along with sour cream and applesauce. After many attempts to find an easy potato pancake batter shortcut, I came upon this no-fail method. Instead of grating the potatoes and onions, I puree the eggs and onions in the food processor until fluffy, and then I pulse in the potato chunks until they resemble finely grated potatoes. I usually test a little pancake in hot oil before I make the big pancake, to make sure the batter is seasoned just right.

This frittata is a good solution to making individual potato pancakes for a small group. It looks like a round, flat pancake and cooks similarly to a frittata; hence its name. It's amazing you only need one potato to feed four. It also uses less oil than latkes, which is always a plus. You can double the recipe and serve eight. Use a pizza cutter to divide the frittata and serve with brisket or chicken. Or serve this as an appetizer garnished with sour cream and caviar. I also like to serve this alongside scrambled eggs for breakfast.

Potato Pancake Frittata

Serves 4.

1/2 medium onion, quartered

1 egg

2 tablespoon parsley leaves

1 baking potato, peeled and cut into 2-inch chunks

Salt and freshly ground black pepper to taste

1 tablespoons plain bread crumbs or matzo meal

1/4 teaspoon baking powder

Vegetable oil like peanut, canola or corn

.

1. Preheat the oven to 425 F.

2. Puree the onion and eggs together in a food processor fitted with a metal blade until they are smooth and fluffy. Add the parsley and potatoes, and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper, matzo meal and baking powder, and quickly process to combine. Do not over-process. Pour the batter into a medium mixing bowl.

3. Heat the oil about 1/8-inch deep in a 9-inch non-stick skillet with an ovenproof handle (or cover a wooden handle with foil) or cast iron skillet over medium-high heat. When the oil is hot (it will shimmer) pour the batter into the pan, and smooth the top. Cook, shaking pan occasionally and moving the bottom with a wide spatula. Make sure the bottom doesn't burn. Saute the mixture for about at least 5 minutes or until the bottom is nicely browned.

4. Transfer skillet to the oven and bake until the pancake is slightly puffed and light brown, about 10 to15 more minutes. Remove from the oven and carefully slide onto a 12-inch round platter, placing a spatula underneath it to ensure it will slide out easily. Make sure that the browned top faces up. (You can also serve this right out of the skillet.) Cut into wedges and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)