Ingredients

• 500g/1½lb small-medium potatoes
• 2 eggs, lightly beaten
• 1 onion, very finely chopped
• 2 tsp fresh flatleaf parsley, chopped
• 1 tsp chives, finely chopped
• pinch nutmeg, grated
•   salt
•   freshly ground black pepper
• 2 tbsp groundnut oil
• 15g/½oz butter

Method

1. Boil the potatoes for about 15 minutes until cooked yet firm. Drain, leave until cool enough to handle then grate, medium coarsely, into a bowl. Add the eggs, onion, herbs, nutmeg, salt, and pepper and stir thoroughly.
2. Heat the oil and butter in a heavy-bottomed frying pan, spoon in half of the potato mixture to make a thin layer, press down and cook over a moderate heat for about 4 minutes on each side, turning halfway through with a fish slice. Transfer to a warm plate. Keep warm while frying the remaining mixture in the same way.
3. Sprinkle the galettes with pepper and serve piping hot.

Notes