[1] Patatnik is made of grated potatoes, onions, salt and a type of very mild mint called Gyosum in Bulgarian, all mixed and cooked on a slow fire.

Some restaurants add sirene (white cheese) or eggs, but this is not traditional; some people also use savory and peppers.

According to one of the preparation methods, the patatnik is turned over when the bottom is well cooked and slipped into the dish with the heated side.

According to other recipes, no sheets are formed and instead the ingredients are mixed until they become homogeneous; these are then cooked in a deep dish on a slow fire.

The dish is traditional for the entire Rhodopes and the nearby regions, from Bansko in Pirin through Smolyan and Zlatograd to as far east as Chernichevo.