After trying the Roman potato frittata (without eggs, but you can’t imagine how good it is), I couldn’t resist filling it with some melting cheese. That’s how the potato cake with pizzaiola style, scented with basil, was born, and it’s irresistible. I used sliced scamorza cheese, but you can use any melting cheese you prefer, even cubed, even that tiny little piece left in the fridge. Without eggs and flour, it’s fragrant and irresistible.
Let’s get to work and prepare the potato cake with pizzaiola style together.
OTHER POTATO RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Steam Cooking, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Potato Cake with Pizzaiola Style
- 2.2 lbs potatoes
- 1 onion
- 6 tbsps extra virgin olive oil
- 14 oz tomato pulp
- to taste salt and chili pepper
- A few leaves basil
- 2 tbsps breadcrumbs
- 6 slices cheese (scamorza)
Tools
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- Steamer Basket
- Pressure Cooker
- Frying Pan
Steps for Preparing the Potato Cake with Pizzaiola Style
First, peel the potatoes. After washing them, cut them into chunks. Then steam them. In a pressure cooker, it only takes a few minutes.
Meanwhile, coarsely chop an onion. I used a Tropea onion, but a golden one will also work perfectly. Sauté it in a pan with oil and a pinch of salt. Add the tomato pulp, salt, and chili pepper, fresh basil (or oregano if you prefer). Cook on low heat, reducing the sauce well.
Add the sauce to the boiled potatoes. Mash with a potato masher. Adjust the salt. Grease a pan with oil and sprinkle with breadcrumbs. Pour half of the potato mixture. Press to form the base. Cover with cheese slices and close the potato cake with the remaining mixture. Cook on very low heat for about 20-30 minutes.
Let it cool slightly and turn it over on a serving plate. If you want to serve it hot with melted cheese, just heat it for a few minutes in the microwave.
Storage
It can be stored in the refrigerator until the next day.
