Potato and Tomato Pie

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Preparation info

  • 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 medium potatoes
  • 1 cup all-purpose flour
  • Salt and freshly ground black pepper
  • ½ cup olive oil
  • 1 cup canned tomatoes, drained
  • ½ pound mozzarella cheese, diced
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh orégano or ½ teaspoon Dried orégano


  1. Preheat oven to hot (400°F.).

  2. Boil the potatoes and mash them until they are very smooth. Mix them with the flour and season with salt and pepper to taste.

  3. Press the potato mixture in a half-inch-thick layer in the bottom of an oiled shallow baking dish. Spoon half of the oil over the potatoes.

  4. Arrange the tomatoes over the oil. Top with the cheeses and sprinkle with orégano and remaining oil. Bake for twenty-five minutes, until the surface is lightly browned.

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