Patatnick - Bulgarian Rosti
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Ingredients
5 large potatoes2 eggs
125 gr. mozzarella, dry and shredded
salt,
black paper
ground nutmeg
ground red paprika
fresh parsley, coarsely chopped
2 tbsp Parmesan cheese
This is the oven baked variation of the Bulgarian Rosti:
Boil the potatoes with the peel until tender. Dry and refrigerate overnight. The next day peel and grad the potatoes in a mixing bowl, add the eggs, the mozzarella and the spices without the paprika. Pour into a lightly greased baking pan, sprinkle with Parmesan cheese, red paprika, brush with some olive oil and bake at 400°F about 15 minutes in a preheated oven.
Boil the potatoes with the peel until tender. Dry and refrigerate overnight. The next day peel and grad the potatoes in a mixing bowl, add the eggs, the mozzarella and the spices without the paprika. Pour into a lightly greased baking pan, sprinkle with Parmesan cheese, red paprika, brush with some olive oil and bake at 400°F about 15 minutes in a preheated oven.
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