Potato pancakes with parsnips

Ingredients:

• 2 well-washed medium-sized potatoes (about 300 g)
• 1 large parsnip root (about 140 g)
• 2 green onions, chopped (white and green parts)
• 2 tablespoons chopped parsley
• 1/2 tsp coarse salt
• Freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Preparation:

1. Grate the potatoes, skin on, into a large bowl. Peel and grate the parsnips and add them to the potatoes. Toss the vegetables with the onion and parsley, and season with salt and pepper to taste.
2. Heat a large nonstick frying pan (30 cm) over medium heat and grease with half the oil. Add the potato mixture and press it lightly with a spatula to form a flat surface. Cook for about 10 minutes, shaking the pan occasionally to prevent the potatoes from sticking, until the tortilla is crispy and golden brown.
3. Remove the pan from the heat and place a flat plate on top. Carefully flip the pan over so the potato pancake falls onto the plate. Brush the pan with the remaining olive oil, then flip the pancake over onto the other side. Cook until golden brown and crispy, about 10 more minutes. Transfer from the pan to a warmed serving plate. Before serving, cut the potato pancake into triangles.