Spring onion and cheese potato cake, two ways: pea and thyme filling from Ottolenghi at The New York Times by Yotam Ottolenghi

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Notes about this recipe

  • Rutabaga on September 12, 2020

    I made this using Yukon Gold potatoes and dried thyme, and it was very good. My only disappointment was that the taste of the preserved lemon didn't really come through. My husband and older son especially liked it, and I appreciated the fact that it can be prepared in advance, then baked just prior to serving it. It makes a hefty amount, and we ate about half of it in one meal, then enjoyed the rest as leftovers.

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