A cross between a Spanish torta and an Italian pizza, this pancake has a potato crust that is smothered with tomato sauce, sprinkled with cheese, and topped with an egg and crisp bacon. A wonderful dish to serve for breakfast or brunch, you can simply slice the pancake and serve the slices by themselves or, if you crave more carbs, pair the pancake slices with bread and lots of butter.
Who made the potato, cheese and bacon pancake? Speedy did. Daddy cooks! Yes, he does, though not as often as he used to. A pity, really, because he can execute such beautiful and delicious dishes that, ninety percent of the time, include hefty amounts of meat. Among my favorites are the easy pan-fried scallops and bacon, the three little pigs sandwich, the deep-fried tripe, the tequila pork loin and the bacon-wrapped asparagus.
So, yes, Speedy is an unapologetic meat lover, and so am I. And I loved the potato, cheese and bacon pancake. What about the vegetarian in the house? What did Sam eat? Speedy made a vegetarian version for her with mushrooms instead of bacon.
Potato, cheese and bacon pancake
- 100 to 150 grams belly bacon
- 1 large potatoes or 2 medium
- 1 to 2 tablespoons grated Parmesan
- salt and pepper
- 1/3 cup tomato sauce (we use homemade)
- 1 egg
- 1/2 cup shredded sharp cheddar
- Cut the bacon into thin strips.
- Rinse and dry the potatoes. You may peel them before slicing but that is optional (potato skin is fiber-rich and is a good source of potassium). Cut into thin, thin slices (a mandolin slicer is very useful for this task). Soak the potato slices in cold water. The soaking part is optional but it does help make the potato slices turn more crispy during cooking.
- Heat a non-stick frying pan. Throw in the bacon strips and cooking over medium heat until browned and crisp. Scoop out and transfer to a plate.
- Reheat the bacon fat. If there isn't enough to lightly cover the bottom of the pan, add a little butter to make up for the deficiency.
- Arrange the potato slices around the pan. Starting around the edge, lay them out one by one in a slightly overlapping fashion. When you've made a complete circle, make a smaller one, and so on until the bottom of the pan is completely covered with potato slices.
- Sprinkle the potato slices with the Parmesan, salt and pepper.
- Cover the pan and cook the potato slices over medium heat until the undersides are browned and crisp. The length of the cooking time depends on how thick the potato slices are. It can take anywhere from 10 to 15 minutes.
- When the potato slices are done, spread the tomato sauce over them.
- Cover the tomato sauce with the shredded cheddar.
- Crack the egg on top of the cheese.
- Cover the pan once more and continue cooking for a few minutes until the egg is set and the cheese is melted.
- Sprinkle the bacon over the potato and cheese pancake. Garnish with parsley before serving.
Edited on March 21, 2016 @ 5.04 p.m.