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Directions: Preheat the oven to 350° F. Grate the potatoes and apples on the large holes of a box grater. Place the mixture in a clean kitchen towel, and squeeze tightly to remove the excess moisture. Heat the 10 inch ovenproof nonstick skillet over medium heat; add 1 tablespoon vegetable oil. Add the grated potatoes and apples. Use a spatula to press the potatoes and apples into a flat, round shape. Reduce the heat to medium-low and cook, shaking the pan periodically, until the pancake is browned, about 5 minutes. Place a large plate over the pan, and carefully invert the pan onto the plate to turn the pancake over. Add the remaining tablespoon of oil to the empty pan; slide the pancake back into the pan. Season with salt and pepper. Continue cooking until the other side is lightly browned and crisp, about 5 minutes more. Transfer the pan to the oven, and cook until the potatoes are tender, about 20 minutes. Transfer the pan to the oven, and cook until the potatoes are tender, about 20 minutes. Transfer to cutting board, and cut into wedges. Serve hot.
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