If you’re looking for an original alternative to the usual dinner, the skillet potato pizzaiola cake will win you over at the first bite. This dish combines the sweetness of potatoes with a rich tomato-and-basil sauce, hiding a core of scamorza that stretches with every slice. Preparing the skillet potato cake is an act of love toward home cooking: a rustic, economical and incredibly satisfying dish, perfect to share with family while your cat curiously watches the aromas coming from the stove. Follow my steps to get a compact base and a filling that melts in your mouth!
If you love savory pies with vegetables try the broccoli and ricotta savory pie or the pumpkin and Asiago savory pie. You can try the spinach strudel or the potato and stracchino savory pie, or even a mixed vegetable savory pie.
Browse my SAVORY PIES to find the ones you like!
Follow my FACEBOOK page for lots of daily cooking ideas!
OTHER RECIPES WITH POTATOES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 4 Servings
- Cooking methods: Steaming, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the skillet potato pizzaiola cake
- 2.2 lb potatoes
- 1 onion
- 6 tbsp extra virgin olive oil
- 1 2/3 cups tomato pulp
- to taste salt and red pepper flakes
- A few leaves basil
- 2 tbsp breadcrumbs
- 6 slices cheese (scamorza)
Tools
This post contains affiliate links
- Steamer basket
- Pressure cooker
- Frying pan
Steps to prepare the potato pizzaiola cake
Start by carefully peeling about 2.2 lb of potatoes. After washing them thoroughly under running water, cut them into evenly sized chunks to ensure consistent cooking. Steam them to preserve their qualities; if you use a pressure cooker, just a few minutes after it whistles will be enough for them to be tender. Once cooked, transfer them to a large bowl and, while still hot, mash them with a potato masher (or a fork) until you obtain a coarse purée. Season with salt and set the mixture aside to cool slightly.
Meanwhile, prepare the sauce that will give character to your cake. Roughly chop one onion (a Tropea onion gives a unique sweetness) and sauté it in a pan with a drizzle of extra virgin olive oil and a pinch of salt. When the onion has wilted, add the tomato pulp, a pinch of red pepper flakes, salt and torn fresh basil leaves (you can use oregano if you prefer a more rustic flavor). Cook over low heat until the sauce has reduced well: it should be thick and not too watery so it won’t make the potato mixture soggy.
Combine the reduced tomato sauce with the potato purée and mix well to evenly distribute the flavors. Prepare a nonstick pan by brushing it with plenty of oil and sprinkling the bottom with breadcrumbs. Pour half of the potato mixture into the pan and gently press with the back of a spoon to form a compact base. Arrange the 6 slices of scamorza on top, leaving a small edge free, and cover everything with the remaining potato mixture. Seal the edges well with your fingers or a spatula to enclose the gooey center.
Place the pan on the heat and cook over
for about 20–30 minutes. It is essential to keep the heat low to allow the cake to compact and form a thin crust on the bottom without burning. Once ready, turn off the heat and let the potato pizzaiola cake cool for about 10 minutes directly in the pan: this resting time is necessary so that the potato starches stabilize and the structure won’t break during serving. Carefully invert it onto a serving plate and serve warm. If you prefer it piping hot, a quick pass in the microwave will make it stretchy again.
Tips for a perfect result
The sauce must be thick: The secret to success in this recipe is the texture of the tomato. If the sauce remains too liquid, the potatoes will become soft and you’ll have trouble turning the cake or getting a clean slice. Make sure it reduces well in the pan.
Choice of potatoes: Prefer yellow-fleshed or floury potatoes, which are richer in starch and help the cake stay compact without adding eggs or flour, acting as a natural binder.
Use a good nonstick pan: Since this cake has no eggs, the base is delicate. A pan with an excellent coating and the addition of breadcrumbs on the bottom will prevent sticking and ensure even browning.
Delicious variations you can try
Grilled vegetables version: You can enrich the filling by adding a layer of grilled eggplant or zucchini on top of the cheese. You’ll get an even richer and more complete version, perfect as a vegetarian main dish.
Touch of olives and capers: For a truly authentic “pizzaiola” feel, add some Taggiasca olives and a few desalted capers to the tomato sauce. The flavor will become more intense and typically Mediterranean.
Parmesan crust: Instead of just breadcrumbs, sprinkle the bottom and the surface of the cake with a mix of breadcrumbs and Parmigiano Reggiano. During cooking you’ll get a crunchy, very flavorful crust.
Storage and suggestions
In the refrigerator: The potato cake keeps very well for 2 days in an airtight container. In fact, the next day the flavors will have blended even better, making it delicious even eaten cold.
Optimal reheating: To restore crispness to the base, reheat slices in a nonstick pan with a splash of oil for a few minutes, or use the oven at 356°F for 5 minutes.
Individual portions: You can prepare this recipe using mini skillets. They’re perfect for a heartier appetizer or to present the dish more elegantly and neatly during a dinner with friends.
Now it’s your turn!
The skillet potato pizzaiola cake is that homely dish that solves dinner cheerfully. It’s so simple that you can personalize it with what you have in the fridge, but the classic pizzaiola version is always the most loved. Remember that patience during slow cooking is the only real trick for a result you’ll want to lick your lips over!
And you, which cheese do you prefer to use for the gooey center? Do you like the spicy note of red pepper flakes or do you prefer to go heavy on fragrant basil? Tell me in the comments, I’m curious to read your tips!
FAQ (Questions & Answers)
Can I bake it in the oven?
Certainly! If you prefer, you can bake the cake at 392°F (conventional) for about 20 minutes, until you see a nice golden surface. In this case, you can add a few knobs of butter on top of the breadcrumbs.
What can I use instead of scamorza?You can use mozzarella (well drained!), smoked provola or fontal. The important thing is to choose a cheese that melts easily without releasing too much water.
The cake crumbles when I cut it, why?
It was probably cut while still too hot. Resting for 10–15 minutes after cooking is essential so that the potato starches stabilize, making the structure compact and easy to slice.
