- Preperation time: 20 minutes
- Cooking Time: 55 minutes
- Makes: 4-6
700g red potatoes, unpeeled
- 20g butter, plus extra for greasing and dotting on top
- 35g (1/3 cup) freshly grated parmigiano
- 1/4 teaspoon freshly ground nutmeg
- 1 egg
- salt flakes
- 2–3 handfuls of dried breadcrumbs
- 70g mortadella (ask your deli person to slice it 1 cm thick), cut into cubes
- 70g provolone, cut into cubes
Cook the potatoes in a saucepan of boiling salted water until tender. Drain and when the potatoes are cool enough to handle, peel. If you have a potato ricer, you can pass them though the press without peeling them; if you don’t have a potato ricer, place the cooled, peeled potatoes in a bowl and mash until smooth.
Add the butter, parmigiano, nutmeg, egg and salt to taste. Mix well and set aside to cool slightly.
Preheat your oven to 200C. Carefully grease a 20 cm pie dish with butter and coat with the breadcrumbs.
Arrange half the potato mixture in the dish and flatten with a spoon. Add the mortadella and provolone, then top with the remaining potato mixture.
Sprinkle the remaining breadcrumbs on top and dot on a few small cubes of butter.
Bake for 30 minutes, or until the top looks golden brown and crispy. Serve hot, warm (easier to portion out) or at room temperature.