Melted mozzarella pizzaiola potatoes, the best you’ve ever tasted. Potatoes are never missing in my house; I buy them by the sack to ensure we never run out. They’re so versatile that they can be used in countless delicious and different recipes. The recipe I want to share with you today is for delicious Tomato Potatoes with lots of melted mozzarella. Tasty and exquisite yet simple to make, perfect for impressing your family with a special meal. I also recommend not missing the recipe for Potato Cazzilli and the recipe for Baked Potato Croquettes. With just a few simple ingredients, make sure to have bread on hand to soak up the sauce. So let’s head to the kitchen and prepare Tomato and Mozzarella Potatoes

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Portions: 4People
Cooking methods: Stove
Cuisine: Italian

197.91 Kcal

calories per serving

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Energy 197.91 (Kcal)
Carbohydrates 21.38 (g) of which sugars 0.81 (g)
Proteins 9.13 (g)
Fat 9.01 (g) of which saturated 4.43 (g)of which unsaturated 2.29 (g)
Fibers 2.83 (g)
Sodium 248.98 (mg)

Indicative values for a portion of 170 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 for Tomato Potatoes

1.54 lbs potatoes
7 oz mozzarella
1 cup tomato passata
to taste extra virgin olive oil
1 clove garlic
to taste salt
1 tsp oregano

How to prepare Pizzaiola Potatoes with Mozzarella

Choose potatoes of similar size for even cooking. Wash the potatoes and let them cook in water for 25-30 minutes. Test the cooking by piercing them with a fork. Drain and peel them.
While the potatoes are cooking, prepare the sauce. Pour 2 tablespoons of extra virgin olive oil and a garlic clove into a pan.
Let it lightly fry and add the tomato passata. Season with salt and let it cook on low heat for 6-7 minutes, covering the pan with a lid. Remove the garlic clove.
Slice the boiled potatoes into 1/4-inch thick slices. Place the potato slices in the sauce.
Add cubed mozzarella and oregano.
Cover the pan with a lid and lower the heat. Let it continue for 2-3 more minutes.
Add torn basil leaves at the end of cooking and serve.
See you tomorrow with a new recipe, a hug, Loredana