I have a certain difficulty in doing Batata saidthen I will have to frustrate you who, when you read this recipe, think: “it’s a piece of cake!”. It’s not, didn’t you see? It’s difficult to get the potatoes right, it’s a bit of a pain to turn them over to brown them on both sides, well, it seems easy, but it’s not.
Mine still isn’t the way I want it to be, but I’m getting there. Who knows, maybe when I use the correct potato, which is the one with the pink skin that doesn’t contain as much water. Now, if you’re stubborn like me and want to make it with English potatoes, which are the most common, do it like this:
Pierce the skin of 1 large potato with a fork and microwave for 2 minutes. At the end of the time, turn the potato over and cook for another 2 minutes. She must remain strong. Wait for it to cool until you can handle it and remove the skin. Place in the freezer or freezer for 10 minutes.
Grate the potato (on the thickest part of the grater).
In a non-stick frying pan, add 5 tablespoons of olive oil and “arrange” the grated potato into a disc. Keep on low heat until well browned. Turn over with the help of a plate and brown on the other side. Sprinkle salt and black pepper. Top with the cheese (or topping) of your choice.
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