Peel, wash and grate the potatoes (medium/coarse grater).
Drain and quickly dry with a cloth (or paper towel).
In a bowl, mix the potato, olive oil, parsley and salt. Add the beaten egg and half the grated cheese.
Shape into patties, flattening them slightly with the palm of the hand.
Gently place them onto a baking sheet lined with greaseproof paper.
Sprinkle with the rest of the grated cheese and drizzle with olive oil.
Bake for 40 min in an oven preheated to 190°C.
We advise you to use a traditional-tasting PDO olive oil from Provence – olives maturées (matured olives) for its sweetness and aromas of black olives, candied fruit, undergrowth and/or toasted bread, which go very well with red cabbage.
You can also use PDO olive oil from Vallée des Baux-de-Provence – olives maturées and Aix-en-Provence – olives maturées.