Potato pie (Pizza di patate)
6
EASY
PREP TIME
30 MINS
COOK TIME
30 MINS
TOTAL TIME
1 HOUR
RECIPE PROVIDED BY
Zia Lucia
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INGREDIENTS
- 1.2 kg potatoes
- Terre Di San Vito’s extra virgin olive oil or 50g butter
- Fine salt to taste
- 2 eggs
- 1 glass of milk (if necessary)
- 150g grated parmesan cheese
- 150 g mortadella (or cooked ham) chopped or sliced (optional)
- 150 g mozzarella (or scamorza) chopped into 1cm pieces
- 100g breadcrumbs
- Salt and pepper to taste
INTRODUCTION
The Pizza di Patate is a typically comforting, rustic ‘cucina povera’ recipe that originates in Puglia. In some regions it is known as a potato cake or potato flan but recipes vary from house to house.
Our family favourite is our Zia Lucia's recipe which she prepares with a mixture of simple ingredients such as potatoes, grated cheese and mortadella or ham (this can be omitted). She adds a sprinkle of breadcrumbs over the top and then pops it straight into the oven.
As well as making a great side dish, it is also perfect on a buffet, picnic, packed lunch or for brunch with a fried egg on top!
METHOD
Making the dish
Preparing the mash
- Wash and boil the potatoes in salted water until cooked through (in their skins)
- Drain them and let them cool.
- Once cooled, peel the skins and cut them into pieces.
- Either mash the potatoes or pass them through a potato ricer.
- Beat the eggs, add a pinch of salt, a sprinkling of ground black pepper and add 3/4 of the grated Parmesan cheese.
Now prepare the potato pizza.
- In a large mixing bowl, add the beaten eggs, chopped mozzarella (or scamorza) and the mashed/riced potatoes.
- Mix everything well, until the mixture is light and fluffy.
- The potato pizza mixture should be creamy but not liquid. If the mixture is too stiff, add a little milk.
- You are looking for a smooth mashed potato consistency.
- Lightly oil the base of your baking tray.
- Sprinkle a handful of breadcrumbs onto the oil
- Empty half of the mixture into the baking dish
- Sprinkle the mortadella/ham on top of this layer of potato
- Top this with the remaining potato mixture
- In a small bowl, mix the remaining breadcrumbs and parmesan cheese then sprinkle over the top of the pie
- A final drizzle of extra virgin olive
oil over the top of the pie then place in a preheated oven at 180 ° C for 30 minutes until the surface is crisp and golden. - At the end of cooking, turn off the oven and turn on the grill for a few minutes if you like a more toasted surface.
To serve
- Remove the pizza from the oven and let it cool for at least 10-15 minutes
- Cut it into portions and serve still warm
Buon appetito!
Top tips:
- Do not add the mortadella or ham for a vegetarian option
- Keep this in the fridge for up to 3 days
- Can be served cold or reheated
- Perfect on a buffet, picnic, packed lunch or for brunch with a fried egg on top!
Serve our Pizza di patate with a bottle of our fabulous Terre Di San Vito Mosi rose wine.
