It’s easy to make and the leftover slices can be reheated perfectly. In fact, some swear that a day old torte tastes even better. A typical recipe from the Trentino Alto Adige region in Italy. Serve it alongside salads, grilled meats.
Yield: 8 servings
Time: 60 minutes
Ingredients:
- 2 lbs (900 g) red skin potatoes, peeled and left whole
- 1 1/2 Tbsp butter
- 1 cup (200 g) grated Parmesan cheese
- 1 cup (140 g) smoked ham, such as Smithfield ham, sliced into thin strips
- 3 eggs lightly beaten
- 2 Tbsp milk
- 1 Tbsp all-purpose flour
- 1 Tbsp scallions finely chopped
- a generous pinch of nutmeg
- freshly ground pepper
- 2-3 Tbsp of breadcrumbs
- extra butter for dotting the top of the torte
Preparation:
Place whole potatoes in a pot with salted water and bring it to a boil. Cook until almost tender about 15 minutes. Potatoes should retain their form and not be too soft and fall apart. Potatoes will continue to cook when the tart is baked. Let it cool for about 15 minutes. Grate potatoes with the coarse side of a box grater. When finished you should have about 4 cups (900 g) of coarsely grated potatoes.
Preheat the oven to 400°F/200°C.
In a large bowl, mix grated potatoes, Parmesan, ham, flour, beaten eggs, milk scallions, nutmeg, salt and pepper. If the potato mix seems too stiff, add a bit more milk to make it more spreadable. It should not be too liquid. Go easy on it.
Take a 10 inch (24 cm) tart pan with a removable bottom and line it with parchment paper which has been buttered with the 1 1/2 tablespoon butter. Butter sides as well. Be generous. Spread potato mixture into a cake pan and smooth the top. Sprinkle with breadcrumbs and dot it with some butter (4-5 dollops). Bake for 30 minutes, or until the breadcrumbs are golden.
Remove from the oven and let it cool for about 10 minutes. Run a knife around the sides of the pan and remove the side ring. Cut it into wedges and serve.
