Fried Potato Cake

cortijoblog fried potato cake


This potato cake is similar to a potato rosti but in this recipe, the potatoes are sliced rather than grated. As you want to overlap the potato slices in the pan, it is best to avoid using large potatoes if possible.

fried potato cake

Fried Potato Cake

This recipe is easy to prepare and only requires turning after 20 minutes.



  • 4 medium-sized potatoes, peeled and cut into 4mm slices
  • 2 tablespoons cornflour
  • 2 teaspoons dried oregano
  • 1/4 teaspoon chilli powder
  • extra virgin olive oil
  • ½ teaspoon salt


  1. Put the potato slices into a bowl.
  2. Sprinkle over the cornflour, herbs, spices and salt.
  3. Mix well with your hands to ensure that every slice is separated and coated.
  4. Add some olive oil to a frying pan.
  5. Layer the potato slices in rounds in the pan, overlapping them to form concentric circles.
  6. Put a tight-fitting lid on the pan.
  7. Heat the pan until you can feel heat through the lid.
  8. Turn the heat down low and fry for 20 minutes.
  9. After 20 minutes, use an inverted plate to first drain off any excess oil and then to flip the cake onto the plate.
  10. Pour some of the oil back in and slide the potato cake back into the pan.
  11. Cover with the lid and cook for another 20 minutes.
  12. Serve.


It is easy to adapt this recipe according to the number of people by using more potatoes and a larger frying pan if necessary.

Onion and potato soup

Onion and potato soup
Serves 6
Until our own onions are ready, we need to buy them in and the other day I bought a sack of massive Spanish onions. Normally, I would use four large onions but with these ones, three were enough.
  1. 3 extra large onions or 4 large onions, halved, quartered and then sliced
  2. 2 large potatoes, quartered
  3. 1 litre vegetable stock
  4. 2 teaspoons dried thyme
  5. 2 dessertspoons Greek yoghurt
  6. salt and plenty of pepper
  7. extra virgin olive oil
  1. Heat some oil in a pressure cooker and vigorously fry the onions for 10-15 minutes.
  2. Add the potatoes, stock and salt. Put the lid on and bring up to pressure.
  3. Cook for 15 minutes and then quick release the pressure by placing the pressure cooker under the cold tap.
  4. Transfer the potato into a 1-litre measuring jug with some of the onions and stock.
  5. Blend with a stick blender.
  6. Stir in the Greek Yoghurt.
  7. Season with pepper.
Cortijo de la Plata

Danish potato & radish salad – kartoffelsalat

Danish potato & radish salad

Every country has a different recipe for potato salad and each household makes it their own. In this Danish potato & radish salad, the potatoes and radishes are combined with onions, chives and garlic and dressed with a mixture of sour cream or Greek yoghurt and mayonnaise.

Danish potato & radish salad - kartoffelsalatINGREDIENTS
1 kg of new potatoes, cut into chunks and cooked
Radishes (as many as you like), thinly sliced
3 spring onions or 1/2 an onion, finely chopped
1 clove garlic, crushed
1 handful of chives, chopped
2 tablespoons home-made mayonnaise
4 tablespoons Greek yoghurt/sour cream
2 tablespoons cider vinegar

Combine all the ingredients in a large bowl and season with salt and pepper.







Sag aloo – potato and spinach curry

sag aloo, potato and spinach curryINGREDIENTS:
4 medium potatoes, peeled and cut into 2cm cubes or cut/broken into pieces
mustard or sunflower oil
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin seeds
1/2 teaspoon turmeric
300g spinach leaves
salt and pepper.

When preparing the potatoes I like to insert the knife and then break off so that you get different-shaped pieces.
Cook the potato in boiling water until tender. Drain.

Heat some oil in a deep-sided frying pan and fry the potatoes until crispy golden. Transfer to a plate.

Heat some more oil in the pan and sauté the onion until soft. Add the garlic and fry for another couple of minutes.

Stir in the spices and fry for a couple of seconds before adding the potatoes. Season with salt and pepper.

Add a splash of water and stir-fry for a minute or so. Add the spinach, cover and leaver for a minute or so until all the spinach has wilted. Serve.