Potato pie: the original and fibrous rustic recipe

The potato cake it’s a rustic sweet and tasty, perfect for any occasion. It is a kind of potato flan, but with a more malleable and consistent dough thanks to the presence of flour among the ingredients, excellent as a antipasti at the opening of a festive luncheon, or serve as single dish rich and substantial for a dinner with friends.

Preparing it is very simple and will only take a few minutes: mix the cooked mashed potato with the eggs, butter, grated Parmesan cheese, flour and a pinch of nutmeg. Next, part of the mixture obtained is transferred to a handmade tart mold and then filled with a layer of cooked ham thinly sliced, skirmish my mozzarella cheese in pieces. At this point, all that remains is to make the “classic grill” with the leftover dough and cook the salty empanada in the oven until golden brown.

Once ready, it can be enjoyed hot and fibrous, after a very brief rest, or it can be baked in advance and eat it the next day at room temperature: for a quick and satisfying meal, also great for the office.

If you wish, you can customize the recipe to your personal taste and fill the tart with what is in the fridge: fontina, asiago, grilled vegetables, tuna in excess oil, aromatic herbs, prosciutto, bresaola… Or you can cut sliced ​​and put it in the center of the table at breakfast timeappetizer.

Discover how to prepare the potato pie by following the step-by-step procedure and advice. If you liked this recipe, also try the fried potato cake.

How to make potato cake

Wash the potatoes, transfer to a saucepan with cold water and cook for half an hour after boiling. At the end, drain them, let them cool a bit and peel them; then pass them through a potato mill and collect in a bowl the puree obtained together with the butter cut into pieces, the eggs, the Parmesan cheese, a grated nutmeg and a pinch of salt 1.

Mix the ingredients well with the tips of a fork, then add the flour. 2 and incorporate it.

In the end you will have to obtain a homogeneous brick 3 and not sticky.

Take 2/3 of the dough 4 and reserve the rest: you will need it for the final garnish.

Coat the base and edges of a 24 cm diameter tart tin with the potato mixture 5previously smeared with butter and sprinkled with breadcrumbs.

Fill with sliced ​​cooked ham, and complete with scamorza cheese and chopped mozzarella 6.

With the reserved dough, make many loaves and place them on the surface to create the classic grid. 7. Then place the tart in a static oven at 180°C and cook for about 45 minutes.

Once the cooking time has elapsed, take the potato pie out of the oven, let it cool a bit and decorate, as desired, with a few basil leaves. 8. Bring to the table and serve.

Advice

If you want, you can try a simplified version and make the classic pie crust: pour it directly into the pan and finish, to your liking, with a few strips of burrata. Or you can recover the leftover puree from the night before and fill it on the surface with the desired ingredients.

For best results, it is advisable to drain the whey mozzarella well, to avoid an unpleasant watery effect, and use yellow-fleshed potatoes: more floury and rich in starch, they lend themselves perfectly to being reduced to puree.

storage

The potato pie can be kept in the fridge, in an airtight container, for 2 days maximum. Before consuming it, we advise you to put it in the oven for a few minutes: it will return as tasty and fibrous as freshly made.