The potato and mortadella pie takes me back in time, I remember that when I was younger my mom often prepared it and since I loved potatoes so much and still do, it was obviously something very appreciated.
I’m not a fan of overly complicated dishes, I like simple things, and here mixed with the potatoes there is only the mortadella and the provolone, my husband would certainly have wanted pieces of salami, maybe even some sautéed vegetables and everything mixed together.
…It could be a new recipe created just for him, but I don’t think I would eat it!!!
Those who know me ask how I manage to cook even things I don’t like and still make them taste good… well I go by instinct and think about how others would like it.
Anyway, this is a recipe that you can easily prepare in advance, put the pie in the fridge and stick it in the oven at dinner time.
A successful and problem-solving meal.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Make my pie and tell me if you liked it.
Approx. 503 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Potato and Mortadella Pie
- 1.65 lbs Potatoes (weight peeled)
- 2 tbsp Extra virgin olive oil
- 7 oz Mortadella
- 2 medium eggs
- to taste salt
- 2.8 oz Smoked cow provolone
- 1 bunch parsley
- 1.4 oz Breadcrumbs (+ 0.7 oz for sprinkling)
Preparation of the Potato and Mortadella Pie
Peel the potatoes, wash them and cut them into pieces, boil them so that they remain soft enough to mash.
Mash the potatoes, season with salt, the extra virgin olive oil, mince the mortadella, provolone, and parsley… if you want you can grate both mortadella and provolone to have a less blended mixture, add them to the potatoes, add the breadcrumbs, eggs, and mix everything well until well combined.
Prepare a high-edged baking pan (a springform pan is better), butter the pan and sprinkle with breadcrumbs, even on the sides.
Pour the mixture into the pan leveling it well, sprinkle the surface with breadcrumbs and bake in a preheated oven at 428°F for about 30 minutes checking the cooking.
To prevent it from browning too much on the surface, cover with aluminum foil and towards the end of cooking remove it and complete the cooking.
Once cooked, let it cool for at least 10 minutes, then remove the springform, slice, plate, and serve possibly hot.
