This cheesy potato and mortadella pancake dish is a deliciously satisfying meal, perfect for breakfast, lunch, or a light dinner. It features a crispy, golden-brown potato dough that is stuffed with savory mortadella and gooey melted cheese. With a soft interior and crispy exterior, these potato pancakes are an irresistible comfort food. The recipe is simple, requiring only a handful of ingredients, making it ideal for busy days when you want something filling and flavorful.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2-4
Ingredients
- 3 medium-sized potatoes (about 4 cups diced)
- 100 to 150 grams (3.5 to 5 oz) mortadella or ham, chopped
- 1 egg
- 150 grams (1.2 cups) flour
- A pinch of pepper
- 1 tablespoon vegetable oil
- Cheese slices (as desired)
- Fresh greens, for serving
Directions
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Boil the Potatoes:
- Peel and dice the potatoes into small cubes for faster cooking.
- Place the diced potatoes in a pot of salted water and bring to a boil.
- Cook for about 10-12 minutes or until fork-tender.
- Drain the potatoes and mash them while still warm until smooth.
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Prepare the Dough:
- In a large bowl, combine the mashed potatoes with the egg, flour, and a pinch of pepper.
- Mix well until the dough is smooth and pliable.
- If the dough is too sticky, add a little more flour, but be careful not to overdo it.
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Shape the Pancakes:
- Divide the dough into two equal portions.
- Lightly flour a surface and shape each portion into a tortilla-sized round, about 1 cm thick.
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Pan-Fry the Pancakes:
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over low heat.
- Place one dough round in the pan and cook for 7-8 minutes per side until golden brown.
- Flip carefully using a spatula to ensure even cooking.
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Add the Filling:
- Once the first pancake is cooked, layer cheese slices and chopped mortadella on top.
- Place the second pancake over the filling, pressing slightly to seal.
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Final Cooking:
- Cook for another 5 minutes on low heat, allowing the cheese to melt and bind the layers together.
- Flip once if needed to evenly brown both sides.
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Serve:
- Transfer to a plate and cut into wedges.
- Garnish with fresh greens and serve warm.
Nutritional Facts (Per Serving – Based on 4 Servings)
- Calories: 320
- Protein: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Fat: 12g
- Sugar: 2g
- Sodium: 450mg
The Origins and Popularity of Potato Pancakes
Potato-based dishes have been a staple in European and Eastern European cuisine for centuries. Variations of potato pancakes are found in many cultures, from the Swiss rösti to the Polish placki ziemniaczane and the Jewish latkes. These dishes were traditionally made to use up leftover potatoes and were often fried to achieve a crispy texture.
Adding mortadella or ham to the mix is a more modern adaptation that brings extra richness and umami flavor. Mortadella, a classic Italian cured meat, is known for its delicate, slightly nutty taste and pairs perfectly with melted cheese and potatoes. This variation has gained popularity due to its simplicity, affordability, and comforting taste.
The combination of crispy, cheesy, and savory elements makes this dish widely enjoyed across different cuisines, often served as a hearty breakfast, snack, or light meal.
Why You’ll Love This Recipe
This dish is the perfect comfort food, combining crispy potato pancakes with gooey melted cheese and flavorful mortadella. It is easy to make, requires minimal ingredients, and can be customized with different fillings. Plus, it’s great for using up leftover mashed potatoes!
Health Benefits of Cheesy Potato and Mortadella Pancakes
- Good Source of Carbohydrates: Potatoes provide energy and fiber for digestion.
- Protein-Rich: Eggs, cheese, and mortadella add high-quality protein to keep you full longer.
- Calcium Boost: The cheese contributes to daily calcium intake, promoting bone health.
- Vitamin-Rich: Potatoes are packed with vitamin C and potassium, supporting immune function and heart health.
Serving Suggestions
- Serve with a side of sour cream or Greek yogurt for added creaminess.
- Pair with a fresh green salad or pickles for a refreshing contrast.
- Drizzle with a bit of hot sauce or ketchup for extra flavor.
- Enjoy with a cup of tea or coffee for a cozy meal.
Tips
- For Extra Crispiness: Cook over medium-low heat to allow the exterior to crisp up without burning.
- Prevent Stickiness: Lightly flour your hands when shaping the dough to prevent sticking.
- Filling Ideas: Try using other meats like turkey, bacon, or salami for different flavors.
- Cheese Options: Mozzarella, cheddar, or gouda work well for a gooey melt.
Variations to Try
- Vegetarian Version: Swap mortadella for sautéed spinach or mushrooms.
- Spicy Twist: Add red pepper flakes or chopped jalapeños to the filling.
- Gluten-Free Option: Use almond flour or gluten-free all-purpose flour.
- Herb-Infused Dough: Add chopped parsley or chives to the potato dough for extra flavor.
Conclusion
Cheesy potato and mortadella pancakes are a simple yet satisfying dish that combines crispy textures with melty, savory goodness. Whether served as a snack, lunch, or dinner, they are sure to be a hit with the whole family. This recipe is versatile, budget-friendly, and easy to make, making it perfect for any occasion.
Frequently Asked Questions
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Can I make these pancakes in advance?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before frying. -
Can I freeze these pancakes?
Absolutely! Once cooked, let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in a pan or oven before serving. -
What can I use instead of mortadella?
You can use ham, turkey, bacon, or even smoked salmon for a different flavor. -
Can I use sweet potatoes instead of regular potatoes?
Yes, but keep in mind that sweet potatoes have a softer texture, so you may need to adjust the flour amount slightly. -
How can I make this dish healthier?
Bake instead of frying, use whole wheat flour, and swap mortadella for lean turkey or plant-based proteins.