Potato Torta (gratto Di Patate)

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1/2 medium onion, finely chopped
• 6 tablespoons olive oil
• 2 cups canned chopped italian tomatoes, with juice
• coarse salt
• freshly ground black pepper
• 8 large all-purpose potatoes, boiled and peeled
• 3 eggs, lightly beaten
• 1 cup coarsely chopped salami
• 1 cup diced mozzarella cheese
• 3/4 cup diced smoked provolone cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped fresh italian parsley
• 2 tablespoons butter
• 1 cup bread, crumbs (fresh)

Recipe

• 1 saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
• 2 add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
• 3 put potatoes through a ricer or mash in a bowl with a fork until smooth.
• 4 combine the potatoes with the eggs, salami, mozzarella, smoked provolone, parmesan, and parsley; mix well.
• 5 generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
• 6 spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
• 7 spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
• 8 sprinkle with the remaining breadcrumbs.
• 9 drizzle with the remaining 3 tablespoons olive oil.
• 10 place on a baking sheet; bake in a preheated 350° for 1 to 1 1/4 hours or until the top is crusty and brown.
• 11 let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.