rustic potato cake



  • 1kg floury potatoes
  • 55g cooked ham, cubed
  • 25g buffalo mozzarella, cubed
  • 150g provola cheese (or mozzarella), cubed
  • 55g parmesan, freshly grated
  • 4 medium eggs, beaten
  • 2 tbsps fresh flat-leaf parsley, finely chopped
  • A knob of unsalted butter
  • 4 tbsps white breadcrumbs
  • 4 tbsps extra virgin olive oil
  • Salt and ground black pepper


Step 1: Preheat the oven to 180°C (350°F/Gas Mark 4).

Step 2: Boil the potatoes in salted water until tender, then drain and peel. Pass them through a potato ricer to make a purée, then mix with the ham, cheeses, beaten eggs, parsley and some salt and pepper.

Step 3: Use the butter to grease a round 25cm cake tin, and dust with some of the breadcrumbs. Spoon the potato mixture into this, and press gently with a fork to give some shape. Sprinkle with the remaining breadcrumbs, then trickle over the olive oil.

Step 4: Bake in the preheated oven for 35-40 minutes, until browned on top. Serve in slices. The cake is very good warm, but also tastes excellent served cold.


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