Hychiny with potatoes and cheese in a frying pan

Step-by-step cooking

1. Step 1:

   

   Prepare the dough. In a large container, pour flour and salt, mix. Gradually add water, kneading the dough. Water can take more or less than stated in the recipe, depends on the flour grade. Knead the dough. It should not be too soft, but also not too tight (about the same as the dough on the dumplings). Wrap the dough in plastic wrap or put it in a cellophane bag and leave to infuse. The dough will become more elastic from this.

2. Step 2:

   

   While the dough is being infused, prepare the filling. To do this, peel the potatoes and boil until fully cooked.

3. Step 3:

   

   While the potatoes are cooking, make a roast. Chop the onion finely and lightly fry until browned in butter.

4. Step 4:

   

   Make a homogeneous puree from the finished potatoes, try not to have lumps. Mix the roast and mashed potatoes.

5. Step 5:

   

   Grate the cheese. Cheese can be used absolutely any according to your taste. The recipe used 50 grams of hard Gouda cheese and 100 grams of brine cheese.

6. Step 6:

   

   Add the cheese to the mashed potatoes and mix everything well until smooth. Try the filling, if required, then add a little salt to taste.

7. Step 7:

   

   Knead the finished dough well again, and cut into approximately equal pieces (6-7 pcs.)

9. Step 8:

   

   Roll out a piece of dough with a flat cake about 4-5 millimeters thick. Cover the remaining pieces of dough with cling film or a bag so that the dough does not dry out.

10. Step 9:

    

    Roll the filling in your hands with a ball (2 tablespoons of mashed potatoes with cheese) and put it in the center of the tortilla.

11. Step 10:

    

    Collect the edges of the dough with your fingers, pinching them on top of the ball.

12. Step 11:

    

    You should get a bag like this. Lightly press it down from above with the palm of your hand, turn the stitches down and use a rolling pin to roll it out again into a flat cake, no more than 5 mm thick.

13. Step 12:

    

    Preheat a dry frying pan, fry the Hichin on both sides until browned. While the tortilla is frying, cook the next Hychin. Alternatively, you can cook all the tortillas at once, and then fry them.

14. Step 13:

    

    Remove the finished Hychin from the pan, put it in a shallow plate and lubricate it with butter. The second and subsequent Hychines should be placed on top of the pyramid, greasing each cake with oil as well. Tortillas can be cut with a large thin knife into 4 parts.