Basque-inspired Potato Galette

Ingredients

In this Basque-inspired adaptation, we replace the traditional Swiss Rösti's simplicity with the bold flavors of Basque cuisine. The addition of piperade, a classic Basque sauce, elevates the dish by infusing it with the vibrant flavors of peppers, onions, and tomatoes. This twist adds a tangy and slightly spicy element to the traditional Rösti, creating a unique and exciting culinary experience. We alse have the original recipe for Rösti, so you can check it out.

• 4 large potatoes, peeled and grated (800g / 1.75 lbs) 4 large potatoes, peeled and grated (800g / 1.75 lbs)
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 44g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes with salt and pepper to taste.
3. 3.
   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
4. 4.
   Add the grated potatoes to the skillet, spreading them evenly to form a round shape. Press down gently with a spatula.
5. 5.
   Cook the galette for about 10-12 minutes on each side, or until golden brown and crispy. Flip carefully using a large plate or lid.
6. 6.
   While the galette is cooking, heat the remaining 2 tablespoons of olive oil in another skillet over medium heat.
7. 7.
   Add the sliced peppers and onions to the skillet and sauté until softened, about 5 minutes.
8. 8.
   Stir in the minced garlic, diced tomatoes, and paprika. Cook for an additional 5 minutes, until the flavors meld together.
9. 9.
   Season the piperade with salt and pepper to taste.
10. 10.
    Once the galette is cooked, transfer it to a serving plate and top with the piperade.
11. 11.
    Slice the galette into wedges and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out excess moisture from the grated potatoes to achieve a crispy texture.
• Bell peppers — Thinly slice the bell peppers to ensure they cook evenly and add a vibrant crunch to the piperade.
• Tomatoes — Use ripe tomatoes for the piperade to enhance its flavor and juiciness.
• Olive oil — Choose a good quality olive oil for both cooking the galette and sautéing the piperade to enhance the overall taste.
• Paprika — Opt for a sweet or smoked paprika to add a subtle smoky flavor to the piperade.

Tips & Tricks

• For an extra burst of flavor, add a pinch of chili flakes to the piperade.
• Serve the Basque-inspired Potato Galette with a dollop of tangy Greek yogurt or a sprinkle of fresh herbs like parsley or chives.
• Experiment with different types of potatoes, such as Yukon Gold or Russet, to vary the texture and taste of the galette.
• If you prefer a spicier piperade, add a finely chopped chili pepper to the sauce.
• Leftover galette can be reheated in a skillet for a quick and delicious breakfast or brunch option.

Serving advice

Serve the Basque-inspired Potato Galette as a main course accompanied by a fresh green salad dressed with a light vinaigrette. The galette can also be served as a side dish alongside grilled meats or fish for a complete Basque-inspired meal.

Presentation advice

To enhance the presentation, garnish the galette with a sprinkle of fresh herbs, such as parsley or chives. The vibrant colors of the piperade and the crispy golden galette will make for an appetizing and visually appealing dish.