Potato gözleme, made by mashing boiled potato with spices and filling thin yufka with it before cooking on a griddle, is one of the practical delicacies for breakfast and lunch tables.
Mash the boiled potatoes and mix with finely chopped onion and parsley; season with salt, black pepper and red pepper flakes.
Spread a thin layer of the filling over half of the phyllo sheet and fold it in half.
Cook the gözleme on a preheated griddle or wide pan with a little oil until golden brown on both sides. Caution: If the heat is high, the outside may burn before the inside of the phyllo warms through, so cook over medium heat.
Important: Don't wet the phyllo too much while folding the gözleme, or it can stick to the griddle and tear. Allergen: contains wheat (gluten). Caution: since the sheet is thin, check frequently while cooking — it can brown and toughen quickly.
If you add a pinch of cumin to the filling, the flavor of the potato gözleme becomes more pronounced.
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