Potato Pie ( torta di patate) Recipe

Let me show you how I make Potato Pie, a comforting, rustic dish that’s perfect for gatherings or as a cozy meal for any time of the year. From my own personal experience, this dish is a crowd-pleaser, and while it might seem complex at first, it’s actually quite simple once you break it down. This recipe comes from the southern regions of Italy, where potatoes are often used in hearty, flavorful casseroles.

Overview:

This potato pie (or torta di patate) layers thinly sliced potatoes with a variety of vegetables like zucchini, eggplant, and tomatoes, often paired with Parmesan and breadcrumbs to create a crisp, golden top. The dish is baked in the oven, resulting in a soft, flavorful filling with a savory crunch. It’s a great way to use up vegetables, and you can get creative by swapping in what you have on hand.

Prep Time: 20 minutes

Course: Main or Side Dish

Equipment Needed:

Ovenproof dish, sharp knife, cutting board, large pot, baking tray

Ingredients:

• 200g potatoes, thinly sliced
• 50g Tropea onion, thinly sliced (or regular onion)
• 30g green peppers, thinly sliced
• 100g tomatoes, sliced
• 50g eggplant, thinly sliced
• 40g zucchini, sliced
• Fresh parsley, chopped
• Butter (about 2 tablespoons)
• Bread crumbs, for topping
• Parmesan cheese, grated
• Salt and pepper to taste
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Method:

1. Prepare the Vegetables: Slice your potatoes, zucchini, eggplant, tomatoes, and peppers. To reduce the bitterness of the eggplant, salt the slices and let them rest for 10 minutes before rinsing.
2. Pre-cook the Potatoes: Boil the potato slices for a few minutes until just tender (parboil), and drain them well.
3. Prepare the Baking Dish: Butter the bottom of your ovenproof dish and start layering. Begin with a layer of potato slices, followed by a sprinkle of salt and a layer of tomatoes.
4. Continue Layering: Add layers of zucchini, eggplant, and green peppers. After each vegetable layer, season with salt and pepper.
5. Finish the Layers: Repeat the layers, ending with a layer of potatoes. Top the pie with breadcrumbs, a sprinkle of Parmesan cheese, and dot with butter.
6. Bake: Bake in a preheated oven at 180°C (350°F) for 35 minutes. In the last 5 minutes, switch to broil to crisp the top.
7. Rest: Let the pie stand for about 10 minutes before serving.

Notes on What to Expect:

This dish is a wonderful balance of tender, creamy potatoes layered with the freshness of vegetables and a crisp, cheesy top. The combination of flavors is truly satisfying. You’ll love how the vegetables cook down into a soft filling, with the potatoes providing a hearty base. It’s a fantastic option for a meatless meal, or you can serve it as a side to a larger feast.

Variations:

• Add Protein: You can include layers of cooked sausage or chicken for a heartier dish.
• For a Vegetarian Version: Keep the recipe as is, or add some spinach or mushrooms for more texture.
• Make It Vegan: Use vegan butter and skip the Parmesan, or substitute with a plant-based cheese.

Tips:

• If you want extra crunch, you can add a final layer of breadcrumbs and Parmesan before baking.
• For a gluten-free option, swap regular breadcrumbs with gluten-free breadcrumbs.
• You can mix in other vegetables like artichokes or leeks depending on what’s in season.
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Nutritional Information (per serving):

• Calories: 300
• Protein: 6g
• Carbs: 45g
• Fat: 12g
• Fiber: 5g

I hope this guide has made making Potato Pie seem a little less daunting. Have you tried it before, or is this your first time giving it a go? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!