Main Dishes
Cheesy Potato Cake With Mortadella: A Mashed Potato Base Baked Under Onion and Melted Cheese
A baked potato cake with a cheesy mashed potato base, sautéed onion, mortadella and melted cheese on top.
Instructions
Peel the potatoes, cut them into thick rounds and boil in salted water until tender. Drain and set aside about 10 to 12 rounds for layering.
Mash the remaining potatoes with a fork. Add about 3.5 oz (100 g) of the shredded cheese, the eggs, red pepper flakes and black pepper.
Mix until the mixture is uniform and compact.
Cut the onion into half-moons and sauté in the melted butter until golden, lightly salting it.
Line a 9-inch (22–24 cm) round baking pan with parchment paper that has been run under water and squeezed out.
Spread the potato mixture evenly over the bottom of the pan.
Top with the sautéed onion, arrange the reserved potato rounds over it and cover with slices of mortadella.
Sprinkle the surface generously with the remaining shredded cheese.
Bake at 350°F (180°C) for about 20 minutes, until the cheese melts and turns golden.
Remove the cake from the pan and garnish with halved cherry tomatoes and chopped scallion.
- 1. For small children, leave out the red pepper flakes.
- 2. Let the cake cool slightly after baking so it slices more cleanly.
- 3. Good-quality ham or a mild dry salami can replace the mortadella.
- Refrigerate for 2–3 days.