in Italy

Potato salad cake

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Ingredients for 4 servings:

  • 400 g floury potatoes, e.g. Secura
  • 150 g flour, type 405
  • 6 tbsp olive oil
  • 200 g mountain cheese
  • 300 g tomatoes, ripe, diced
  • 4 tbsp Parmesan
  • salt and pepper
  • Oregano, if possible wild, dried

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Potato cake with tomatoes and mountain cheese

Boil the potatoes with their skins on. Drain, peel, and press them through a potato ricer while still hot. Rub the flour and a generous pinch of salt into the potatoes. Preheat the oven to 200°C and oil a baking dish. Spread the potato batter in a thin layer in the dish. Top with the mountain cheese and diced tomatoes, and sprinkle with grated Parmesan and oregano. Season generously with salt and pepper. Drizzle with olive oil and place in the hot oven. Bake until golden brown in about 20 minutes and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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