Torta di Patate
from Italian Traditional Food

Torta di Patate is a great all round snack

Torta di Patate is basically a very tasty mash potato pie. It can be eaten hot or cold. It can be eaten as a first course, teatime snack or even as a main meal! It is to be found in every Italian picnic basket. Usually, it is made without any tomato sauce but my family have been making it with tomato sauce for three generations now and much prefer it that way as it enhances the flavour. It also adds a nice red colour to the Torta di Patate. If you do not wish to use the tomato sauce, then just omit it from the recipe. This recipe will make one Torta di Patate.

Serves: 4

Cooking Time: 45-50 minutes

Oven Setting: Preheat to 190C (375F) or Gas Mark 5

Ingredients for pastry:

250 grams plain flour
1 egg (large)
water (as required)
salt (pinch)

Extras:

butter (tablespoon)
ovenproof dish
rolling pin
mixing bowl

Method:

1. Pour plain flour into mixing bowl.

2. Add pinch of salt.

3. Add egg.

4. Add a little of the water to enable the ingredients to blend.

5. Mix the ingredients together with a wooden spoon.

6. Add more water, if necessary. The mixture should be moist but not wet.

7. Turn out the dough mixture onto a floured board.

8. Work the dough mixture until all the ingredients have been combined and the dough is firm. Use more flour, if necessary.

9. Form dough into a ball shape.

10. Wrap dough in cling film.

11. Place dough in refrigerator to cool for about 30 minutes.

12. Next, prepare the filling.

Ingredients for the filling:

1kilo potatoes (King Edwards)
salt (tablespoon)
1oz Parmesan cheese (freshly grated)
1 tablespoon olive oil
1 tablespoon butter
2oz tomato sauce (if desired)
salt and pepper (to taste)

Method:

13. Peel, cut and cook the potatoes in a large pot with salted water as if you were making mash potatoes.

14. Once the potatoes are cooked, drain and return to the pot.

15. Add salt.

16. Add pepper.

17. Add olive oil.

18. Add butter.

19. Add Parmesan cheese.

20. Add tomato sauce.

21. Mash the potatoes.

22. The blended and mashed potato filling should now look like this:

24. Using a rolling pin, roll out the dough until thin. The pastry has to be rolled out until it is large enough to fit into and overlap the oven dish.

25. Grease all the sides of the oven dishes (especially the corners) with the butter. This will stop the Torta di Patate from sticking to the dish.

26. Lay the pastry piece into the oven dish.

27. Next, add the filling.

28. Spoon the potato filling into the pastry lined ovenproof dish.

29. Smooth the surface of the torta di patate with a wooden spoon.

30. Turn pastry edges inwards.

31. Finally, prepare the crust.

Ingredients for the crust:

1 egg (large)
1 fork

Method:

32. Break and beat one whole egg with a fork.

33. Pour the beaten egg onto the top of the Torta di Patate.

34. Spread the beaten egg evenly over the surface.

35. Using the prongs of the fork, run them along the central surface (both horizontally and vertically) of the Torta di Patate as it will form a nice pattern on the surface.

36. Using your fingers, pinch the pastry edge to make a decorative pattern.

37. Oven-ready torta di patate.

39. Once cooked, place onto a wooden board and allow to cool for about fifteen minutes before cutting.

40. Cut into squares and serve.

Tip:

1. Torta di patate can be served hot on its own or with a salad or cold on its own as a picnic snack.

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