Onion Pancakes
Start by cutting the red onions into strips and set aside.Grate the potatoes and set aside.In a bowl, add the onion strips, the eggs, the potatoes, the salt, the black pepper, mix well.Add the wheat flour and mix until combined.In a skillet,add enough vegetable oil to fully cover its bottom, add the pancake mixture until you have filled the whole skillet and fry until both sides are golden brown.Repeat this process until you’ve used up all the mixture and set aside.Cut an x-shaped slit at the top of the tomatoes, put them in a bowl, cover with hot water and blanch them for 2 minutes.After this indicated time,remove the peels and cut the tomatoes into smaller pieces.Drain the excess water from the tomatoes by passing them through a strainer.Transfer the tomatoes to a bowl and also add the bunch of parsley, finely chopped.Add the grated mozzarella cheese and mix until combined.Now,in an ovenproof dish, assemble the dish – start by adding one pancake, then top it with 2 tablespoons of the tomato filling, and repeat this process by making these layers until you’ve used up all the pancakes and the filling.To finish, sprinkle grated mozzarella cheese to taste all over it.Take to a preheated oven at 180°C (356°F) and bake for 15 minutes.Serve.
Ingredientes
- 2 Red Onions
- 2 Medium Potatoes
- 4 Eggs
- 1 Teaspoon of Salt
- 1 Generous Pinch of Black Pepper
- 4 Tablespoons of Wheat Flour
- 2 Tomatoes
- 1 Bunch of Parsley
- 150g of Grated Mozzarella Cheese
Modo de Fazer
Start by cutting the red onions into strips and set aside.
Grate the potatoes and set aside.
In a bowl, add the onion strips, the eggs, the potatoes, the salt, the black pepper, mix well.
Add the wheat flour and mix until combined.
In a skillet, add enough vegetable oil to fully cover its bottom, add the pancake mixture until you have filled the whole skillet and fry until both sides are golden brown.
Repeat this process until you’ve used up all the mixture and set aside.
Cut an x-shaped slit at the top of the tomatoes, put them in a bowl, cover with hot water and blanch them for 2 minutes.
After this indicated time, remove the peels and cut the tomatoes into smaller pieces.
Drain the excess water from the tomatoes by passing them through a strainer.
Transfer the tomatoes to a bowl and also add the bunch of parsley, finely chopped.
Add the grated mozzarella cheese and mix until combined.
Now, in an ovenproof dish, assemble the dish – start by adding one pancake, then top it with 2 tablespoons of the tomato filling, and repeat this process by making these layers until you’ve used up all the pancakes and the filling.
To finish, sprinkle grated mozzarella cheese to taste all over it.
Take to a preheated oven at 180°C (356°F) and bake for 15 minutes.
Serve.
