A lovely crisp golden brown Swiss potato pancake
600g Maris Piper Potatoes
Sea Salt and Black Pepper
1 tsp Paprika
50ml Olive Oil
Peel and grate the potatoes, then rinse in some cold water to remove the starch.
Drain well, then place in a clean tea towel and squeeze out all the moisture.
Put into a bowl, season with salt, black pepper and paprika.
Divide the mixture into 4 and shape into 10cm circles.
Fry for 3-4 minutes, each side, in the oil until golden and crisp.