A golden, crisp potato cake, Pommes de Terre Galette (pohm d’tair ga-leht) is excellent served with grilled fish or meat.
2 lb. potatoes, peeled and cooked small onion, finely chopped
1 teaspoons salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
1 oz. butter, softened
2 eggs, lightly beaten
½ teaspoon paprika
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
With a potato masher or fork, mash the potatoes and place them in a medium-sized mixing bowl. Add the onion, salt, pepper and parsley and mix well.
Beat in 1-J- ounces of the butter and the eggs and stir until the ingredients are well blended.
Using the remaining butter, generously grease a medium-sized baking dish. Spoon the mixture into the dish, flattening the top with a palette knife. Sprinkle over the paprika.
Place the dish in the oven and bake the mixture for 20 to 30 minutes or until it is golden brown and crisp.
Remove the dish from the oven and cut the galette into wedges. Serve im-mediately.