Slice the potatoes for this crisp pancake as thin as possible, and don't worry if they break up as you slice. Be sure to cook them until both sides are browned and as crusty as they can be without getting burned.

If the notion of flipping the whole pancake at once seems a bit daunting, quarter it in the skillet and turn each quarter individually with a spatula.

Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle.

Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft.

Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty.

Fat per serving = 0.44 g.
Calories per serving = 327.5

Excerpted from 99% FAT-FREE ITALIAN COOKING by Barry Bluestein Copyright© 1999 by Bluestein/Morrissey. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.