Potato flatbread with cheese

Prepare all the necessary ingredients.

Choose the greens according to your taste. I have dill and parsley.

Peel potatoes and grate them on a coarse grater. Put the potatoes in a deep bowl, add a little salt, mix. Leave for 5-7 minutes to allow the potatoes to give up the juice.

Then squeeze out the potato juice and return the shredded potatoes to the bowl. Add the eggs to the potatoes. Stir to mix.

Grate hard cheese on a grater (you can do it on a coarse or medium grater). Add the cheese to the potatoes. Stir to mix.

Finely chop the greens and add to the rest of the ingredients. Season with pepper and salt.

Stir the potato mixture well.

For frying it is best to use a small non-stick pan, so it will be convenient to turn the flatbread.

Heat 1 tablespoon of vegetable oil in a frying pan. Spoon 3 tablespoons of the potato mixture into the pan and spread out in a thin layer with a spoon. Turn the heat down to medium, cover the pan with a lid and cook the flatbread for 3-4 minutes on one side.

Once the top is set, it's time to remove the lid and flip the flatbread over.

Continue to fry the flatbread for another 3 minutes, possibly under a lid.

When ready remove the flatbread from the frying pan.

In this way fry flatbreads of all the potato mixture, adding oil to the pan as needed.

I had 4 patty with a diameter of 17 cm using the given amount of ingredients.

Serve the potato flatbreads warm with sour cream or other appropriate sauce.

Bon appetit