The option to make Rhodope patatnik faster than in the pan is to use soufflé shapes. Brush them with butter for more flavor and add the magician mixture of potatoes, cheese and spices. This will give you more of the wonderful crispy crust.
- 1 kg of potatoes
- 2 eggs
- 2 onions
- 160 g of sheep’s white cheese
- 4 tbsp. Olive oil
- 4 tbsp. butter
- 1 tsp black pepper
- sea salt to taste
- 1 tbsp chopped fresh garden mint or ½ tbsp. dry garden mint
- 1 tbsp crumbled savory
Peel and grate the potatoes. Soak them in water for a few minutes and drain them. Peel the onion and chop it very finely. Crumble the cheese. Mix the potatoes, onions, cheese, eggs, olive oil and spices.
Heat the oil and spread it in souffle bowls. Pour the mixture into the bowls and press tightly.
Preheat the oven up to 200°C and bake for about 40 minutes or until the potatoes get a nice redness. You can serve immediately or after they cool down.