What is Rhodope Patatnik?

Rhodope Patatnik is an authentic Bulgarian dish made with grated potatoes, eggs, feta and fragrant spices. Traditionally, Patatnik has a round shape resembling a medium-sized potato tortilla (pie) and can be cooked on the hob or in the oven. This pie is delicious and filling and can be served as a meat-free main dish or an accompaniment to other meat dishes.

HISTORY OF THE RHODOPE PATATNIK.

Patatnik originated in the ancient Bulgarian Rhodope mountains and is known to be one of the oldest traditional dishes in the region. For those who are not familiar with the Balkans, the Rhodopes are the largest mountain range in the territory of Bulgaria. A small part of this mountain group spreads into Northern Greece.

You are probably wondering, but the name Patatnik does not have anything to do with the English word potato, even though it may resemble it. In the Rhodopean dialect, the potato is called Patak, and the name for this potato dish is derived from this Bulgarian dialect word.

The Rhodope region is well-known for the production of the best potatoes in Bulgaria. They are sweet and waxy, perfect for making this authentic dish.

Local legends about this dish.

Probably the most famous Bulgarian Patatnik folk story is about a foreign soldier crossing the Rhodope mountains on his way back home from war when he met a local girl. They fell in love. The soldier was very weak from the exhausting trip and to help him recover, the Rhodope girl gathered a few home-produced ingredients and created a special dish for him, the Rhodope Patatnik.

Another famous tale is about a German traveller who got lost in the majestic Rhodope mountains. He was exhausted and hungry when a local poverty-stricken man encountered him. The Rhodopean offered the traveller shelter in his home, and his wife managed to scrape a meal with the few ingredients they had at home. The guest enjoyed the dish so much that he took the recipe to Germany. Some speculate that Kartoffelpuffer, a popular German dish, resembling the traditional Bulgarian dish, was based on the traditional Rhodope Patatnik.

RECIPE VARIATIONS FOR PATATNIK.

There are two main regional variations of this dish:

The Middle Rhodope Patatnik, in which the potato mixture is wrapped in homemade filo (phyllo) pastry and baked, resembles a banitsa( borek) when cooked.

The East Rhodope Patatnik is made without the pastry and cooked like an omelette in a large pan over a fire or on the hob.

Both of these recipes can be made with potatoes and wild mushrooms. This is another variation of the Bulgarian tortilla called Forest Patatnik.

HOW TO MAKE thE best RHODOPE PATATNIK?

📋 INGREDIENTS IN THE RECIPE

Potatoes: Waxy potatoes work best in this recipe.

Eggs: For the best taste, use organic or free-range eggs.

Onion: I like the sweetness of the red onion and use them in this recipe, but you can substitute them with white or yellow onion. The recipe works well with fresh onions as well.

Garlic: Although the original recipe does not include garlic, I always add a couple of cloves for flavour when making this dish. Garlic adds a hint of piquantness which I love.

Butter: You can cook the Patatnik in oil if you are counting calories. But, keep in mind, butter adds beautiful rich flavours to the potato tortilla and I recommend using it if you can.

Feta: You can make this recipe with sheep’s milk feta or cow’s milk feta. Source aged and hard feta cheese because it’s easier to grate.

Spearmint: This wonderful herb has a delicate sweet flavour and fragrance which comes from the chemical element carvone it contains. You can use fresh or dry spearmint here.

Savoury spice: I recommend using summer savoury in this dish, if available. Savoury brings wonderful complex flavours to the Patatnik.

Salt & Pepper: If unsure how much salt and pepper to use, start by adding half a teaspoon of salt and the same amount of freshly cracked pepper. You can always add extra salt and pepper when the dish is cooked.

📖 STEP-BY-STEP INSTRUCTIONS

These instructions will show you the easiest method for making the Patatnik (Bulgarian Potato Tortilla). I find the most difficult part of this recipe to be flipping the Patatnik over in the pan to cook the other side, but don’t worry, you can easily fix its shape if it gets damaged.

Step 1: GATHER ALL ingredients

Peel and wash the potatoes. Place them in a bowl of water and let them release starch for about 15 minutes. Grate the potatoes on a large grater into a bowl. You can add a few ice cubes to grated potatoes to keep them chilled until you start cooking them. The ice will help to preserve their colour vibrant for longer.

Peel the onion, then dice or grate it. I prefer to dice the onion because it gives a pleasant crunchiness to the dish and you can taste the onion more. If you want the texture of the tortilla to be smoother and the taste of the onion to be less obvious, you can grate the onion. Peel a couple of garlic cloves and press them in a garlic press.

Grate the feta cheese on the same large grater you use for the potatoes. Beat the eggs lightly in a separate bowl.

Step 2: Prepare the POTATO base for the TORTILLA

Transfer the grated potatoes to a colander and rinse them well under the tap, then squeeze as much liquid from the potatoes as you can. Place the grated potatoes in a large bowl and press them with kitchen paper to remove any moisture left inside them.

Pour the whisked eggs into the bowl with the grated potatoes and stir the mixture well to combine.

Transfer the chopped onion and garlic to the bowl with the potatoes. Add the spices, salt, pepper and grated feta and stir with a large spoon to combine all ingredients.

Stop 3: brown the POTATO TORTILLA IN THE PAN

Prepare a large shallow oven-safe pan with a heavy bottom. Melt one tablespoon of butter in the pan on medium heat, then add the potato mixture to the pan and press it on top with a spoon to compress it.

Brown one side of the Patatnik over low heat for 5-6 minutes.

Flip the Patatnik to brown the other side. Turning the Patatnik can be a bit tricky. You will have to flip it over like an omelette. The easiest way to do that is to remove the pan from the hob, cover it with a large plate or a wooden pizza board, and quickly flip the pan upside down. The Patatnik will land on the plate or pizza board with the cooked side on top.

Add more butter to the pan and when the butter melts, carefully slide the Patatnik back into the pan to brown the uncooked side for 5-6 minutes. If the Patatnik gets damaged in transfer, press it on top with a spoon to fix the shape.

Step 4: FINISH COOKING the PATATNIK in the oven

Preheat the oven to 180°C/356°F.

Cover the pan with the Patatnik with kitchen foil, place it in the middle of the hot oven and bake it for 25 minutes.

Some may think baking the Patatnik in the oven is overkill, but I find it easier to cook the inside better in the oven. Especially, if you are making a large tortilla. Small tortillas can be cooked on the hob, but you may need to blanch the potatoes first.

🍲 SERVE BULGARIAN RHODOPE PATATNIK

Garnish the Patatnik with crumbled feta cheese and fresh herbs on top and eat it straight out of the oven, while still hot.

Serve Patatnik as a side to cooked or grilled meat or as a mezze. Mezze is the Balkan tapas.

Patatnik makes a fantastic vegetarian main dish, with fresh salad on the side.

Always keep Patatnik leftovers in the fridge.

Bon Appetit! 👨‍🍳👨‍🍳👨‍🍳