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SERIOUSLY SIMPLE: Potato Pancake Frittata, a twist on a Hanukkah favorite

By Diane Rossen Worthington, Tribune Media Services on

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

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