Frandura with Toma of Mendatica
La Frandura is a very simple dish born in the eighteenth Century in Liguria when the cultivation and consumption of potato spread here too. It was mainly the farmers’ meal when they worked in the fields.
Ingredients
600 g of potatoes
200 g of flour
2 eggs
40 g of grated cheese
1 glass of milk
Oil, salt and pepper, to taste
Preparation
Start by mixing the eggs with flour and milk until you get a fairly liquid creamy mixture, which looks like a batter.
Peel the potatoes and cut them into thin slices; grease a baking pan and arrange the potatoes to form a uniform layer. Pour the batter in such a way as to completely cover the potatoes, going to fill the empty spaces between them. Grate some cheese over them and bake for about 20 minutes at 250 °C.
Serve the Frandura very hot, accompanied by a nice slice of Toma of Mendatica.
