Better than pizza! Just shred the potatoes

In the world of comfort foods, pizza often reigns supreme. However, there’s a contender that not only competes in taste but also scores points for being quick, simple, and pocket-friendly. Welcome to this surprising delight made from shredded potatoes! This guide will walk you through making a dish that turns the humble potato into an extraordinary delicacy. So, grab your graters and let’s start shredding!


4 to 5 potatoes
1 carrot (peeled and grated)
leek or onion (thinly sliced)
2 eggs
1 cup plain yogurt
200g wheat flour
3 tomatoes (sliced)

Peel and finely grate the potatoes. Soak them in a bowl of cold water for about 15 minutes to remove excess starch. Cook the leek: Heat a splash of olive oil in a pan and sauté the sliced leek (or onion) until they become lightly golden, about 2-3 minutes. Cook the potatoes: Add the grated potatoes to the pan with the leek, seasoning them with salt and pepper. Cook for another 5 minutes, then remove from heat. Combine potatoes and vegetables: Drain the grated potatoes well and transfer them to a large bowl. Add the sautéed leek (or onion) and mix.

Make the batter: In another bowl, beat the eggs, yogurt, and a pinch of salt and pepper. Gradually incorporate the wheat flour and a drizzle of olive oil until you get a homogeneous mixture. Mix everything together: Fold the batter into the potato mixture until you get a homogeneous composition.

Prepare for baking:

Preheat the oven to 180°C (360°F). Line a baking tray with parchment paper and lightly grease it with olive oil. Spread the potato mixture evenly onto the tray. Bake: Bake in the preheated oven for about 25 minutes or until the base starts to turn golden. Add the topping: Remove the tray from the oven. Arrange tomato slices on top and generously sprinkle with grated cheese. Return to the oven until the cheese melts nicely. Garnish with chopped parsley. Serve and enjoy!