Potato Torta (Gratto Di Patate) |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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In 'Cucina Fresca' Ingredients:
1/2 medium onion, finely chopped |
6 tablespoons olive oil |
2 cups canned chopped italian tomatoes, with juice |
coarse salt |
freshly ground black pepper |
8 large all-purpose potatoes, boiled and peeled |
3 eggs, lightly beaten |
1 cup coarsely chopped salami |
1 cup diced mozzarella cheese |
3/4 cup diced smoked provolone cheese |
1/2 cup grated parmesan cheese |
1/2 cup chopped fresh italian parsley |
2 tablespoons butter |
1 cup bread, crumbs (fresh) |
Directions:
1. Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
2. Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
3. Put potatoes through a ricer or mash in a bowl with a fork until smooth.
4. Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well.
5. Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
6. Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
7. Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
8. Sprinkle with the remaining breadcrumbs.
9. Drizzle with the remaining 3 tablespoons olive oil.
10. Place on a baking sheet; bake in a preheated 350° for 1 to 1 1/4 hours or until the top is crusty and brown.
11. Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.
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