The potato, speck, and mushroom tartlets can be prepared as an appetizer or, as I did, for lunch or dinner. Very tasty, they are made using classic tartlet molds that you can find here. I prepared them with mozzarella, sliced speck, and mushrooms. Classic, flavorful combinations that you find here in Trentino. Try also the tortei de patate typical of our area with potatoes.

Difficulty: Very easy
Cost: Affordable
Preparation time: 20 Minutes
Portions: 6 tartlets
Cooking methods: Oven
Cuisine: Italian

Ingredients for preparing the potato, speck, and mushroom tartlets

1.2 lbs potatoes (Weighed without skin)
3.5 oz speck
3.5 oz mushrooms in oil (Sautéed)
1 egg
3.5 oz pizza mozzarella
1 tbsp extra virgin olive oil
2 tbsps Grana Padano PDO
1 pinch nutmeg
1 pinch salt

Tools

Pot
Bowl
1 Wooden spoon
Potato masher
Baking sheet

Steps to make the potato, speck, and mushroom tartlets

To prepare the potato, speck, and mushroom tartlets, first peel and wash the potatoes well. Cut them into pieces and boil them in water with coarse salt for about 20 minutes, they should be soft. You can also cook them whole with the skin, but it will take much longer. Once cooked, mash them with a potato masher in a large bowl. Add 1 egg, 2 tablespoons of grated Grana Padano, 1 pinch of salt, 1 pinch of nutmeg, and 1 tablespoon of extra virgin olive oil.
Now oil the tartlet molds well and prepare the base with the potatoes, filling the edges well too. Prepare them all and once you have finished, you will dedicate yourself to the filling. Now take the pre-sliced pizza mozzarella, if possible use the dry kind that won’t release excess milk. Place it in the center of the tartlet, then add pieces of sliced speck and well-drained mushrooms in oil. At this point, preheat the convection oven to 350°F and bake them for 25 minutes. They should be golden.
Your potato, speck, and mushroom tartlets are ready to be served! Wait to remove them from the mold, otherwise, you risk breaking them.