Traditionally called a ‘potato galette’, this version packs a punch of flavors – sweet, savory, and salty. The caramelized onion and feta work wonders together. Try with breakfast or as a dinner appetizer. Either way it’s delicious!
- 1 medium red onion, cut in half and thinly sliced
- 2 large potatoes, your choice
- 3 oz. feta
- 1.5 Tbsp. butter, melted
- 1.5 Tbsp. olive oil
- Salt and pepper, to taste
- 1 tbsp. brown sugar
- Preheat oven to 400 F.
- Combine melted butter and olive oil in a bowl and set aside.
- Peel outer layers of onion and slice in half. Slice very thinly and separate individual pieces.
- Heat a non-stick skillet over medium heat on the stove top. Add 1/3 of the butter/olive oil mixture and add red onion. Stir red onions until well coated in butter mixture. Cook until translucent (about 10 minutes), and reduce heat. Sprinkle with salt and brown sugar. Continue to cook onions, stirring each few minutes. This should take 20 minutes in total.
- Meanwhile, slice potatoes very thinly (or use a mandolin if you have one).
- Brush 1/3 of butter mixture onto a large non-stick skillet. Carefully lay the potatoes in thin layers and allow to cook on medium-high heat for 5 minutes each side. Depending on the size of your skillet, you may choose to do this in two batches.
- Once your potatoes and onions are ready, lay overlapping potato slices on the bottom of an oven-safe dish (drizzle bottom of dish with remainder of butter mixture first). Then sprinkle salt and pepper, cover with half of the caramelized red onions, then top with half of your feta. Repeat to create a second layer of potato, onions, and feta. Press down to compress the layers.
- Immediately place into your oven and cook undisturbed for 15-20 minutes, until potatoes have cooked through.
- Broil your potato crisps for 5 additional minutes until the top is crispy and gold.
- Top with a dash of salt and pepper, and serve immediately.