Potato Cake

A golden, crispy crust that cracks under the fork, releasing a steaming, melting potato center. The mozzarella strings perfectly when sliced, while nutmeg scents the whole dish.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 606
• Protein: 30 g
• Carbs: 52 g
• Fat: 31 g

Ingredients

• 1 kg Potato ( peeled )
• 50 g Minimum butter sweet ( diced )
• 100 ml Whole milk ( warm )
• 2 piece Egg ( beaten )
• 60 g Parmesan cheese ( grated )
• 150 g Ham ( diced )
• 125 g Buffalo milk mozzarella ("di bufala") ( diced )
• 30 g Breadcrumbs ( for the top )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking potatoes

   Cook potatoes in boiling salted water. A knife tip should slide in without resistance, like cutting through butter.

2. Making the base

   Pass the potatoes through a food mill. Stir in butter and hot milk until you reach a supple texture that coats the spatula.

3. Binding and filling

   Add beaten eggs, parmesan, salt, pepper, and nutmeg. Fold in the ham and mozzarella cut into small cubes.

4. Assembly and crust

   Pour into a buttered dish. Smooth the surface and sprinkle generously with breadcrumbs to ensure a crispy finish.

5. Baking

   Bake at 200°C. Remove when the surface is deep brown and the edges start pulling away from the dish.

Chef's tips

• Never use an immersion blender for the potatoes; it will make the texture elastic and sticky.
• Let it rest for 10 minutes after baking so the torta firms up and becomes easier to slice.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to preserve the crispiness.