Potato Pancakes


  • 3 potatoes, red or white
  • ½ cup Andean cheese or one that blends
  • A bunch of parsley leaves
  • 1 tbsp paprika
  • salt
  • pepper
  • 1 tbsp dried oregano
  • ¼ cup butter melted
  • 1 egg
  • Greek yogurt
  • Peel and grate the potatoes on the coarse side of the grater. Put the grated potatoes in a bowl with ice water. Grate the cheese on the same side of the grater. Chop the parsley leaves.
  • Drain the potatoes well, squeezing to remove all the water. Put in a bowl along with the cheese, parsley, paprika, salt, and pepper. Mix. Add the melted butter. Mix. Add the beaten egg and mix.
  • On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 390ºF (200˚C). Press Start.
  • Once Add Food appears on the display, line the bottom of the Instant Vortex tray with foil and form the potato pancakes with the batter on top of the foil. Close tray and let cook.
  • After 10 minutes, turn over and continue baking for the remaining 10 minutes.
  • Eat hot, immediately after baking. Serve with Greek yogurt mixed with paprika.
Previous Next