Potatoes and Parmesan Galette
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Potatoes and Parmesan Galette
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 pound potatoes 1 pound peeled potatoes
- 2 eggs 2 large egg(s)
- 3 tbsps unbleached all purpose flour 3 tablespoons unbleached all purpose flour
- 2 tbsps Parmiggiano Reggiano 2 tablespoons freshly grated Parmiggiano Reggiano
- 1 tbsp olive oil 1 tablespoon olive oil
Instructions
- Using the largest holes of the box grater, coarsely grate the potatoes. Wrap the potatoes in a kitchen towel, roll and press hard to extract all the liquid from the potatoes. Dry them completely.
- In a large bowl break the eggs and beat lightly. Add the flower, chives, cheese and 1 teaspoon salt. Whisk to blend. Add the potatoes and stir to coat then evenly with the egg mixture.
- Warm a large heavy bottom frying skillet over high heat. Then add the oil and heat until is hot but not smoking. Reduce to moderate heat. Drop 4 equal part of the potato mixture into the pan and flatten with the spatula to form even galette. Cook on one side until crisp and golden, 3 to 5 minutes. Season with salt and pepper. Serve warm.
Nutrition Information
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Calories
148kcal
(7%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
81mg
(27%)
Sodium
42mg
(2%)
Potassium
498mg
(14%)
Fiber
2g
(8%)
Vitamin A
120IU
(2%)
Vitamin C
13mg
(14%)
Calcium
46mg
(5%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 42mg | 2% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 46mg | 5% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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