How to make
One summer I visited all the restaurants in the town of Devin and the surrounding area. Patatnik was offered everywhere - all of them different. This is the variety I liked most – with no feta cheese.
Grate the peeled potatoes on a fine grater. Squeeze the water from them well. Add 2 eggs, spearmint, savory, salt and pepper. Knead the mixture well.
Make a pita with a thickness of about 1/2″ (1.5 cm). Smear half of the butter in a moderately heated pan on the stove.
The pita is fried / baked until it catches a brown crust. Then flip it over onto a lid or tray. Coat the pan with the remaining butter and bake the pita finished on the other side, but under a lid this time.
