Potato latkes with cheeses, sautéed spinach, smoked ham and marinated cherry tomatoes

Recipe from Alexandro Papandreou

Preparation Time: 15 minutes

Cooking Time: 12 minutes

For four



400 gr potatoes, peeled

4 tbsps. olive oil

4 tbsps. Lurpak butter

1 small onion, chopped

120 gr Arla Danish hard cheese, grated

120 gr Arla regato cheese, grated

20 cherry tomatoes, cut in four pieces

2 spring onions, chopped

3 tbsps. fresh oregano, chopped

40 ml olive oil

200 gr spinach, fresh or frozen

2 tbsps. olive oil

½ garlic clove, minced

6 slices smoked ham or Cypriot hiromeri


Freshly ground pepper



On a cutting board, using a sharp knife, cut the smoked ham or hiromeri into thin long strips. In a small bowl, add the Danish hard cheese and regato cheese and mix well.

In another small bowl add the chopped cherry tomatoes, chopped spring onions, fresh oregano, 40 ml olive oil, salt and freshly ground pepper and mix well.

For the spinach, place a non-stick skillet over high heat to heat up and add the 2 tablespoons of olive oil. Sauté the spinach with the chopped garlic until it withers, sprinkling with salt and freshly ground pepper.

Clean the potatoes and grate them in the rough part of the grater. Place in a bowl.

In the same bowl add the chopped onion, salt, freshly ground pepper and stir.

Divide the mixture into 4 equal parts. 

Place a non-stick frying pan over high heat and heat 1 tablespoon of olive oil.

Fry potatoes on high heat for 1 minute and then in medium heat for another 5 minutes on each side.

Before turning the potatoes for the last time, place 1 tablespoon of butter on top and then roll.

Once you have rolled in, add a little of the cheese mixture on top, continue cooking for 1-2 more minutes and remove from the pan.

Sprinkle on top of the cheeses, a little bit of sautéed spinach, a bit of smoked ham and some chopped tomatoes and serve.