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Milcao: photo of the dish
Illustrative photo: Lin linao — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Milcao

A flatbread of grated potatoes and flour, typical of the island of Chiloé. Browned in a pan, it is crisp outside and soft inside, and is eaten hot at breakfast or for an afternoon snack.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Nutrition facts

336 kcal per serving

Protein
8.4 g
Carbohydrates
47.9 g
of which sugars
3.1 g
Fat
10.9 g
Fiber
4.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes, then finely grate them with half the onion. Squeeze the mixture in a tea towel to remove as much water as possible.
  2. In a bowl, mix the grated potato with the flour, salt, baking powder and oil. Gradually add the lukewarm water to make a soft dough that doesn't stick too much.
  3. Let the dough rest for 15 minutes, covered, so the flour absorbs the moisture well.
  4. Shape into patties about 1 cm thick and 10 cm across, flattening them between your hands.
  5. Heat the lard in a large frying pan over medium heat. Place the patties in and cook for 4 to 5 minutes, until nicely golden.
  6. Turn them carefully and cook for another 4 to 5 minutes on the other side, covering if needed so the centre cooks through.
  7. Drain on kitchen paper and serve straight away, spread with butter or jam.

Variations and tips

Savoury version. Add a pinch of oregano and some grated cheese to the dough for a milcao to eat as a side dish.

Using what you can find. The lard can be replaced with sunflower oil or clarified butter without changing the result.

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Original Ecomely recipe.