Mortadella and Potato Rolls an easy and quick main dish with guaranteed success. They are perfect to serve as a main dish; the mortadella wraps a flavorful, yet delicate filling. For this preparation, I took inspiration from the ham and potato rolls that you loved so much! Alternatively, try the eggplant rolls with sausage. For today’s recipe, I chose to cook them on the stove, but you can also bake them or use an air fryer. If you try them too, let me know in the comments, and don’t forget to follow my pages on Facebook and Instagram.
If you’re looking for more roll recipes, check out these:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 430.74 (Kcal)
- Carbohydrates 20.16 (g) of which sugars 0.90 (g)
- Proteins 23.08 (g)
- Fat 28.71 (g) of which saturated 12.88 (g)of which unsaturated 11.57 (g)
- Fibers 2.13 (g)
- Sodium 1,041.58 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs potatoes
- 1 egg
- 1.4 oz grated Parmesan cheese
- to taste salt
- 12 slices mortadella
- 2 mozzarella
- 2 tbsps extra virgin olive oil
- 1/2 white onion
How to Make Mortadella and Potato Rolls
Boil the potatoes in salted cold water. Then peel and mash them with the skin on in a bowl using a potato masher (don’t worry, the skin gets trapped inside).
Then season with salt, Parmesan cheese, and the egg and mix the ingredients well with a fork.
Lay the mortadella slices on a cutting board and place some puree and a piece of mozzarella in the center of each slice.
Roll the mortadella onto itself, sealing the filling well inside. Repeat this step for all the slices, then set aside.
Meanwhile, sauté the chopped onion in a large pan with the oil. Add the peeled tomatoes, previously crushed or blended. Bring to a boil.
As the last step, add the rolls, salt, and a tiny bit of water. Cook for about 10 minutes.
Storage and Variations for Mortadella and Potato Rolls
You can store them in the refrigerator until the next day. You can customize the recipe by adding different types of cheese, such as blue cheese or smoked scamorza. For a crunchy touch, you can add chopped pistachios or walnuts to the potatoes.
