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What You Need:
(To Serve: 4)
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2 pounds boiling potatoes, peeled and coarsely grated
1 whole egg
1 teaspoon salt
4 tablespoons clarified butter (see tabaka)
4 tablespoons butter
1 cup thinly sliced onions
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 400°. In a large mixing bowl, combine the grated potatoes, egg and salt and mix together thoroughly. Pour the clarified butter into a heavy 8-inch ovenproof pan. Add the potato mixture and smooth the top with a rubber spatula.
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2. Bake uncovered for 20 minutes in the center of the oven, or until the potatoes are golden brown and crusty. Place a flat plate upside down on top of the pan and, grasping the plate and pan firmly together, invert them.
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3. The pudding should come out easily. Now carefully slide the pudding back into the pan uncooked side up. Bake 20 minutes or until the pudding is golden brown.
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4. While the pudding is baking, melt the butter in a 10- to 12-inch skillet over moderate heat. When the foam has almost subsided, add the sliced onions and, stirring frequently, cook them for 10 to 12 minutes, or until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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5. Slide the potato pudding onto a heated serving platter and scatter the onion rings over the top. Cut into pie-shaped wedges and serve at once.
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