serves
4
prep
20 minutes
cook
55 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
55
minutes
difficulty
Easy
level
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Ingredients
- 700 g red potatoes, unpeeled
- 20 g butter, plus extra for greasing and dotting
- 35 g (⅓ cup) freshly grated parmesan
- ¼ tsp freshly grated nutmeg
- 1 egg
- Sea salt flakes, to taste
- 110 g (1 cup) dried breadcrumbs
- 70 g mortadella (ask your deli person to slice it 2 cm thick), cut into cubes
- 70 g provolone, cut into cubes
Instructions
- Place the potatoes in a saucepan of lightly salted cold water. Bring to the boil over high heat, then reduce the heat to low and simmer until tender. Drain and when the potatoes are cool enough to handle, peel. If you have a potato ricer, you can pass them through the press without peeling them; if you don’t have a potato ricer, place the cooled, peeled potatoes in a bowl and mash until smooth.
- Add the butter, parmesan, nutmeg, egg and salt to taste. Mix well and set aside to cool slightly.
- Preheat the oven to 200˚C. Carefully grease a 20 cm pie dish with butter and coat with the breadcrumbs.
- Arrange half the potato mixture in the dish and flatten with a spoon. Add the mortadella and provolone, then top with the remaining potato mixture. Sprinkle the remaining breadcrumbs on top and dot on a few small cubes of butter.
- Bake for 30 minutes or until the top is golden and crisp. Serve hot, warm (easier to portion out) or at room temperature.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
