In Slovenia, even the autumn school break has a food nickname. The late-October holiday is widely called krompirjeve počitnice—literally “potato holidays”. The expression recalls a time when school life followed farm work more closely and children helped with the potato harvest and other autumn tasks. Today the name remains part of everyday Slovenian speech, while the break itself is simply a welcome pause after the first weeks of school.
This collection puts that familiar Slovenian phrase straight onto the plate: seven different potato dinners, including soup, a colourful skillet, crisp patties, paprikash, a warm tuna bowl, a thick potato omelette and creamy gnocchi. The recipes are not assigned to weekdays, so choose them in any order that suits your ingredients and appetite.
Every recipe serves two people. The methods explain cube size, heat level and the signs that show when the food is ready. To serve four, double the ingredients and use a larger saucepan, two frying pans or several batches where needed. Crowding one pan can extend the cooking time.
Which potatoes should you use?
For the soup, paprikash and patties, choose an all-purpose or boiling potato; a flourier variety also works well for the soup and patties. For the warm bowl, chicken skillet and tortilla, choose waxy potatoes that hold their shape during cooking.
The recipes list the weight of potatoes after peeling. The six dishes made with fresh potatoes require 2.95 kg peeled potatoes in total, so buy about 3.4–3.6 kg unpeeled potatoes, depending on waste. The final recipe also needs 400 g store-bought potato gnocchi.
Cut the potatoes into evenly sized pieces so they cook together. Count simmering time from the moment the water boils, and do not allow all the liquid to evaporate while covered potatoes are still firm. Read the complete recipe and prepare the ingredients before starting.
Choose your potato dinner
The order is only a suggestion—open the recipe that suits you best.
Creamy Potato and Leek Soup with Crispy Croutons
A thick, homely soup in which potatoes provide creaminess without flour, leeks add gentle flavour and golden croutons bring a welcome crunch.
Equipment: A saucepan with a lid, small frying pan, chopping board, knife and potato masher.
Ingredients for 2 servings
For the soup
- 500 g peeled potatoes
- 180 g cleaned leek, white and pale green parts
- 1 garlic clove
- 1 tablespoon olive oil
- 750 ml vegetable stock, or water plus a stock cube
- 1/2 teaspoon dried marjoram
- 1 small pinch ground nutmeg
- 60 g sour cream
- salt and ground black pepper, to taste
For the croutons
- 120 g bread
- 1 tablespoon olive oil
Method
- Prepare the vegetables. Peel and wash the potatoes, then cut them into roughly 1.5 cm cubes. Cut the leek lengthwise, spread the layers and rinse thoroughly because soil often hides between them. Drain and slice into thin half-moons. Peel and finely chop the garlic.
- Soften the leek. Heat 1 tablespoon oil in a saucepan over medium heat. Add the leek and cook for 4 minutes, stirring. It should soften without browning. If it begins to stick, add 1 tablespoon water. Stir in the garlic and cook for another 30 seconds.
- Cook the potatoes. Add the potatoes, marjoram and stock. Cover, raise the heat and bring to the boil. Lower the heat until the soup bubbles gently, then cook for 15–18 minutes. The potatoes are ready when a fork slides into the centre of a cube without resistance.
- Make the croutons while the soup cooks. Cut the bread into roughly 1.5 cm cubes. Heat the second tablespoon of oil in a frying pan, add the bread and cook over medium heat for 5–7 minutes, turning the cubes. Remove the pan from the heat when they are golden and crisp.
- Thicken the soup. Remove the saucepan from the heat. Press the potato masher into the soup several times, mashing about half the potatoes while leaving some cubes intact. Add the nutmeg. For a thinner soup, gradually add another 50–100 ml hot water.
- Add the sour cream and serve. Mix the sour cream with 3 tablespoons hot soup in a cup, then stir it into the saucepan off the heat. Taste and add salt and pepper if needed. Divide between bowls and add the croutons only just before eating.
Chicken, Potato, Pea and Sweet Pepper Skillet
The potatoes soften under a lid before gaining a little golden crust. Chicken, peas and sweet pepper turn the same pan into a complete dinner.
Equipment: A wide 28 cm frying pan with a lid, spatula, chopping board, knife and kitchen thermometer.
Ingredients for 2 servings
For the skillet
- 500 g peeled potatoes
- 300 g chicken breast
- 1 small red sweet pepper, about 150 g
- 100 g frozen peas
- 1 garlic clove
- 2 tablespoons oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 120 ml water, plus a few extra tablespoons if needed
- 1/2 teaspoon salt to start, plus more if needed
- ground black pepper, to taste
Method
- Cut the vegetables. Cut the potatoes into even 1 cm cubes. Remove the stalk and seeds from the pepper, then cut it into short strips. Finely chop the garlic. Keep the peas frozen.
- Prepare the chicken. On a separate board, cut the chicken into strips about 1.5 cm thick. Season with half the measured salt and a little pepper. Wash your hands, knife and board after handling raw chicken.
- Sear the chicken. Heat 1 tablespoon oil in a wide frying pan over medium-high heat. Arrange the chicken in one layer and cook for 8–9 minutes, turning, until lightly coloured. Transfer to a plate; it will finish cooking later in the pan.
- Soften the potatoes. Add the remaining oil, potatoes and remaining salt to the same pan. Stir for 2 minutes, pour in 120 ml water and cover. Reduce to medium heat and cook for about 10 minutes, stirring halfway through. If the pan is dry while the potatoes are still firm, add 2–3 tablespoons water and cover again.
- Add the vegetables. When the potatoes are almost tender, uncover the pan and let any excess water evaporate. Add the pepper and cook for 3–4 minutes. Stir in the garlic, sweet paprika and thyme, then cook for 30 seconds.
- Finish the dinner. Return the chicken and any juices from the plate. Add the peas and 2 tablespoons water. Cover and cook for another 4–5 minutes, or until the potatoes and peas are tender and the chicken is fully cooked.
- Serve. Remove the lid. If liquid remains in the pan, simmer briefly while stirring gently. Taste, adjust the seasoning and serve on clean plates.
Crispy Potato and Cheese Patties with Yogurt Dip and Carrot Salad
Golden on the outside and tender in the centre, these potato patties come with a refreshing yogurt dip and a simple carrot salad made while they cook.
Equipment: A coarse grater, clean kitchen towel, two bowls, cup, large frying pan and wide spatula.
Ingredients for 2 servings
For about 8 patties
- 500 g peeled potatoes
- 80 g grated Gouda or Edam
- 1 egg
- 30 g plain flour
- 1/2 teaspoon salt
- ground black pepper, to taste
- 3 tablespoons oil for frying
For the dip
- 150 g thick plain yogurt
- 1 teaspoon lemon juice
- 1 tablespoon chopped chives
- 1 pinch salt
For the salad
- 250 g carrots
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 small pinch each of salt and black pepper
Method
- Make the dip and salad. Mix the yogurt, 1 teaspoon lemon juice, chives and a pinch of salt in a cup. Peel and coarsely grate the carrots into another bowl. Add 1 tablespoon lemon juice, olive oil, a small pinch of salt and pepper, then mix.
- Grate and squeeze the potatoes. Coarsely grate the potatoes. Tip them onto a clean kitchen towel, gather the edges and squeeze firmly over the sink to remove as much liquid as possible. Do not rinse the potatoes because some starch needs to remain.
- Mix the batter. Transfer the squeezed potatoes to a bowl. Add the egg, cheese, flour, salt and a little pepper. Mix thoroughly. The mixture will be loose and moist, but it should hold together when pressed. Pour off any liquid that collects at the bottom.
- Shape the first batch. Heat half the oil in a large frying pan over medium heat. For each patty, add about 2 heaped tablespoons mixture and flatten it with a spatula to 7–8 mm thick. Shape four patties, leaving a little space between them.
- Cook both sides. Cook for about 5 minutes on the first side. Once the underside is golden and firm enough to lift, turn the patty and cook for another 4–5 minutes. Lower the heat if it darkens too quickly. Cut open the first patty: the potato in the centre must be tender, with no firm raw strands. If needed, cook for a few more minutes over lower heat.
- Finish the second batch. Transfer the cooked patties to a plate. Add the remaining oil and cook four more in the same way. Lightly cover the first batch while you wait, although the crust will soften slightly. If you have two suitable pans, cook both batches at once, or bake the patties in the oven.
- Serve. Place four patties on each plate and add the carrot salad and yogurt dip. Serve the dip on the side so the crust stays crisp.
Potato Paprikash with Red Beans and Sour Cream
A thick spoonable meal with sweet paprika, potatoes and beans. Mashing some of the potatoes directly in the pot creates body and rich flavour without flour.
Equipment: A saucepan with a lid, chopping board, knife, colander and fork.
Ingredients for 2 servings
For the paprikash
- 500 g peeled potatoes
- 1 small onion, about 100 g
- 1 garlic clove
- 1 tablespoon oil
- 2 teaspoons sweet paprika
- 1 teaspoon tomato paste
- 580 ml vegetable stock, or water plus a stock cube
- 1 bay leaf
- 1/2 teaspoon dried marjoram
- 1 can cooked red kidney beans, with the liquid
- 60 g sour cream
- salt and ground black pepper, to taste
- optional: 2 slices bread, to serve
Method
- Prepare the ingredients. Cut the potatoes into roughly 1.5 cm cubes. Peel the onion and garlic, then chop them finely and keep them separate.
- Cook the onion. Heat the oil in a saucepan over medium heat. Add the onion and cook for 5 minutes, stirring, until soft and translucent. Add the garlic and stir for 30 seconds.
- Add the paprika. Take the saucepan off the hot hob for a moment. Stir in the sweet paprika and tomato paste, then immediately pour in the stock. This prevents the paprika from burning and turning bitter.
- Cook the potatoes. Add the potatoes, bay leaf and marjoram. Return the saucepan to the hob, cover and bring to the boil. Lower the heat and simmer gently for 15–18 minutes, until the potatoes are tender. Test with a fork and extend the cooking time if they are still firm.
- Thicken and add the beans. Use a ladle to remove a few potato cubes and a little liquid. Mash them with a fork on a plate and return them to the saucepan. Add the beans with the liquid from the can, stir and cook for another 5 minutes. Add a little hot water if the dish is too thick.
- Season and serve. Remove the bay leaf, taste and add salt and pepper if needed. Divide the paprikash between deep plates, top each with half the sour cream and serve with bread if you like.
Warm Potato Bowl with Tuna, Green Beans and Egg
Warm potatoes absorb a mild yogurt and mustard dressing, while tuna and egg make the bowl filling. Green beans add colour and freshness.
Equipment: Two saucepans, colander, large bowl, cup, chopping board and knife.
Ingredients for 2 servings
For the bowl
- 500 g peeled potatoes
- 200 g frozen green beans
- 160 g canned tuna, drained
- 2 eggs
- 1/2 teaspoon salt for cooking the potatoes
For the dressing
- 100 g plain yogurt
- 1 tablespoon olive oil
- 1 teaspoon mild mustard
- 2 teaspoons lemon juice
- 1 tablespoon chopped parsley
- salt and ground black pepper, to taste
- 1 pinch lovage salad seasoning
Method
- Start the potatoes. Cut the potatoes into roughly 2 cm pieces and place them in a saucepan. Add enough cold water to come about 2 cm above the potatoes and add 1/2 teaspoon salt. Cover, bring to the boil, then simmer uncovered or partially covered for 12–15 minutes, until tender.
- Add the green beans at the right time. Check the cooking time on the frozen bean package. If it is 8–10 minutes, add the beans to the potatoes after about 5 minutes of boiling. Once the water returns to the boil, cook for the stated time. If your beans need longer, cook them separately. At the end, both the potatoes and beans must be tender and the beans fully cooked.
- Cook the eggs. Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to the boil, lower the heat and simmer gently for 9–10 minutes. Drain the hot water, cover the eggs with cold water and leave for a few minutes until cool enough to handle. Peel and quarter them.
- Mix the dressing. Mix the yogurt, oil, mustard, lemon juice, parsley and a little pepper in a cup. Taste and add a pinch of salt only if needed because the tuna is already salty.
- Drain and assemble. Drain the potatoes and beans, then leave for 2–3 minutes so excess steam can escape. Transfer them to a bowl while still warm but no longer piping hot. Add the well-drained tuna and about two-thirds of the dressing. Season with the lovage salad seasoning and mix gently so the potatoes do not break apart.
- Serve. Divide between two deep plates. Add one quartered egg to each and drizzle with the remaining dressing. Serve immediately while the potatoes are still warm.
Skillet Potato Tortilla with Ham and Cheese
Here, tortilla means a thick Spanish-inspired potato omelette rather than a thin flatbread. It uses only a little oil, includes ham and cheese, and comes with a green salad.
Equipment: A 22–24 cm non-stick frying pan with a lid, large flat plate, spatula, bowl, chopping board and knife.
Ingredients for 2 servings
For the tortilla
- 450 g peeled potatoes
- 1 small onion, about 100 g
- 4 eggs
- 80 g cooked ham
- 60 g grated Gouda or Edam
- 2 tablespoons olive oil
- 80 ml water
- 1/4 teaspoon salt, plus more if needed
- ground black pepper, to taste
For the side
- 120 g green salad leaves
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 small pinch salt
Method
- Slice the ingredients. Cut the potatoes in half lengthwise and quarter larger ones. Slice into even pieces about 3 mm thick. Cut the onion into thin half-moons and the ham into small cubes.
- Soften the onion and potatoes. Heat 1 tablespoon oil in the frying pan over medium heat. Add the onion and cook for 3 minutes. Stir in the potatoes, salt and 80 ml water. Cover and cook over medium-low heat for 10–12 minutes, stirring carefully twice. If the water evaporates before the potatoes soften, add another tablespoon or two.
- Check the potatoes. Taste one slice: it must be completely tender. Cook firm potatoes for a few more minutes. Remove the lid and let any remaining water evaporate. Transfer the potatoes to a large plate and leave for 2 minutes to cool slightly.
- Mix the egg mixture. Beat the eggs with a fork in a bowl. Add the ham, cheese and a little pepper. Carefully fold in the warm potatoes and onion. Add only a small pinch of salt if needed because the ham and cheese are already salty.
- Cook the first side. Coat the pan with the remaining tablespoon of oil and heat over medium-low. Pour in the mixture and level the surface. Cover and cook for 6–8 minutes. The edges should be firm and the top almost set. If liquid egg remains on top, cover and cook for a few more minutes over low heat.
- Turn carefully. Loosen the edges with a spatula and check that the tortilla slides across the pan. Remove the pan from the heat. Cover it with a large flat plate that extends beyond the rim. With protected hands, hold the plate and handle firmly, then turn them over together. Carefully slide the tortilla back into the pan with the cooked side facing up. If you are uncomfortable turning it whole, divide it into four pieces with the spatula and turn each piece separately.
- Finish and make the salad. Cook for another 3–4 minutes over low to medium-low heat, until the egg in the centre is fully set. Meanwhile, wash and drain the salad, then toss with the oil, vinegar and a pinch of salt. Rest the tortilla for 2 minutes before slicing and serving with the salad.
Potato Gnocchi in Creamy Mushroom and Thyme Sauce
A quick dinner can still feel a little luxurious. Store-bought potato gnocchi and a freshly made mushroom sauce are the shortcut to a full plate.
Equipment: A saucepan, large frying pan, colander or slotted spoon, chopping board and knife.
Ingredients for 2 servings
For the gnocchi and sauce
- 400 g store-bought potato gnocchi for boiling
- 300 g fresh button mushrooms
- 1 small onion, about 100 g
- 1 garlic clove
- 1 tablespoon olive oil
- 10 g butter
- 150 ml cooking cream
- 80 ml water
- 1/2 teaspoon dried thyme
- 30 g grated Parmesan, or a hard cheese made with microbial rennet for a vegetarian version
- about 1 teaspoon salt for 2 litres gnocchi water
- salt and ground black pepper for the sauce, to taste
Method
- Heat the water and cut the ingredients. Put about 2 litres water in a saucepan for the gnocchi and add 1 teaspoon salt. Wipe the mushrooms with a damp cloth; if very dirty, rinse quickly and dry immediately. Cut into roughly 5 mm slices. Finely chop the onion and garlic separately.
- Cook the onion. Heat the oil and butter in a large frying pan over medium heat. Add the onion and cook for 3 minutes, until softened.
- Brown the mushrooms. Raise the heat to medium-high and add the mushrooms. Cook for 6–8 minutes, stirring occasionally. They will release water at first; continue until most of it evaporates and the mushroom edges brown lightly. A small pan will take longer.
- Make the sauce. Add the garlic and thyme, stir for 30 seconds, then pour in 80 ml water and the cream. Lower the heat and simmer gently for 3–4 minutes. The sauce should bubble lightly rather than boil hard.
- Cook the gnocchi. While the sauce cooks, add the gnocchi to the boiling water and stir. Cook according to the package; most types need about 2–3 minutes. The package instructions take priority over the rule that gnocchi are done as soon as they float. Reserve a cup of cooking water before draining.
- Combine and serve. Add the drained gnocchi to the sauce. Stir in half the cheese and toss gently. If the sauce is too thick, add the reserved cooking water a tablespoon at a time. Taste and only now add salt and pepper if needed. Divide between two plates and sprinkle with the remaining cheese.
Frequently asked questions
Do I need to boil the potatoes before starting?
No. The first six recipes begin with raw potatoes, which cook during the method. For the patties, the potatoes are grated raw. The final recipe is the exception because it uses store-bought potato gnocchi.
Why are my potatoes still firm after the stated time?
Your pieces may be larger, the variety may be firmer or the heat may be lower. Times are approximate; the reliable test is a fork that enters the centre without resistance. If cooking covered in a pan, add a little water and continue. Do not simply turn up the heat because the bottom may burn.
How do I keep the potato patties from falling apart?
Squeeze the grated potatoes thoroughly, use the stated egg and flour, and shape thin patties. Do not turn the first side too early; wait for a firm crust to form and use a wide spatula.
Can I make the potato tortilla without turning the whole omelette?
Yes. When the first side is cooked and the top is almost set, divide the tortilla into four pieces with a spatula and turn each one separately. It will look less uniform but taste the same. Make sure the egg is fully set in the centre.
Which dinners are meat-free?
The potato and leek soup, potato patties and potato paprikash are meat-free. Check the stock and cheese labels for a vegetarian version. The gnocchi are vegetarian if you use a hard cheese made with microbial rather than animal rennet. The warm bowl contains tuna.
Can I cook these recipes for four people?
Yes. Double the ingredients. Use a larger saucepan for the soup and paprikash, and two pans or several batches for the patties and chicken skillet. For the tortilla, make two separate omelettes; one twice as thick will not cook in the same time.
One ingredient, seven very different dinners
You do not need a long list of unusual ingredients for a satisfying school-break meal. Potatoes, the right pan or saucepan and a clear method are enough to put something different on the table each time. Pick your first recipe and let this everyday ingredient take the leading role.
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