Potato Cake

Name: Potato Cake (Torta di Patate)
Cuisine: Italian
Ingredients: 2 kg (4½ lb) good floury potatoes; 85 g (3 oz) butter; 55 g (2 oz) Parmesan, freshly grated; 4 grates of nutmeg; 4 eggs, beaten well; 115 g (4 oz) fontina cheese or any other soft cheese; 115 g (4 oz) fontina cheese or any other soft cheese; 115 g (4 oz) cooked ham or salami, or both mixed; 115 g (4 oz) cooked ham or salami, or both mixed; 20 g (¾ oz) dried breadcrumbs; salt and pepper to taste; salt and pepper to taste

Torta di Patate

Preparation info

Serves
6

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This was originally a “poor man’s cake” in the south of Italy, which was made for picnics, or simply as a vehicle to use up leftovers. Now, however, the ingredients are often bought specially, as it is so delicious.’

Ingredients

2 kg (4½ lb) good floury potatoes
85 g (3

Europe
Italy
Cake
Leftovers

Method

Peel and boil the potatoes. When cooked, mash them thoroughly and mix with half the butter, the grated Parmesan, nutmeg, eggs, and some salt and pepper.

Preheat the oven to 200°C/400°F/Gas 6.

Butter a deep ovenproof dish, and place in it half the potato mixture. Cut the