Anna Jones’ potato, polenta and cheese pancake. Photograph: Matt Russell for the Guardian
Prep 15 min
Cooking 45 min
500g potatoes, peeled and roughly chopped
Extra-virgin olive oil
1 onion, thinly sliced
100g sharp cheddar, grated
3 tbsp polenta
Salt and black pepper
1 bunch greens (approx 200g), eg spring greens, cavolo nero, kale
1 small bunch each parsley and coriander
1 unwaxed lemon
Put the potatoes into a large pot of well-salted boiling water and cook for about 20 minutes, until soft. Drain and leave to steam dry.
Meanwhile, cook the onion in a frying pan with a little olive oil over a medium heat until it is soft and sweet, but not brown; this should take eight to 10 minutes.
Put the potatoes into a bowl and use a spoon to mash them a little: you want some texture, but no large pieces. Add the onions, cheese and polenta, and season well with salt and pepper.
Heat some olive oil over a high heat in a 22cm non-stick pan; once it’s sizzling hot, press the potato mixture into the pan to form one big pancake (it should look like a Spanish tortilla). Turn down the heat to medium and cook until the pancake has a deep golden crust.
To turn, gently slide the pancake on to a plate and then, using a tea towel to protect your hand, put the pan on top of the uncooked side of the pancake, carefully flip it over, then put it back on the heat.
Cook the second side until crisp and golden. If it falls apart a bit, just press it back together.
Once cooked, serve with flash-fried greens and herbs dressed in olive oil and lemon juice with a good pinch of sal