Skillet Potato Cake! Yes, this savory potato cake, with a tasty filling of cooked ham and melted cheese, is cooked without an oven. It’s great to serve as an appetizer, main course, or second course… In short, good, easy, and versatile.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Slow cooking, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 217.59 (Kcal)
- Carbohydrates 32.39 (g) of which sugars 1.00 (g)
- Proteins 9.68 (g)
- Fat 6.27 (g) of which saturated 3.13 (g)of which unsaturated 2.21 (g)
- Fibers 4.85 (g)
- Sodium 314.95 (mg)
Indicative values for a portion of 130 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 cup flour
- 1 egg
- 2 slices cooked ham
- 4 slices provolone cheese
- 1 tsp salt
- black pepper
- extra virgin olive oil
Tools
- Potato Masher
- Pan
- Lid
- Brush
Steps
To prepare the skillet potato cake, you first need to boil the potatoes. Put them in a pot with cold water and bring to a boil, cook until they can be easily pierced with a fork without applying too much pressure. The time varies depending on the size of the potatoes, usually about half an hour from when it starts boiling.
Once ready, drain them and let them cool before using them. For this, it would be convenient to cook them the day before if possible.
Now take the now cold potatoes and mash them with a potato masher. You can decide whether to peel them or not before mashing. If you use a classic potato masher with a pestle, like mine, they will be fine even with the peel as it will remain inside the basket.
Season the mashed potatoes with a teaspoon of salt and black pepper. Now add an egg and the flour, then start kneading with your hands until you get a slightly sticky but homogeneous mixture.
Divide the mixture into two parts, forming two slightly flattened balls. Take a nonstick pan with a diameter of 8 inches. Grease the bottom with olive oil, then transfer the first part of the potato mixture and gently flatten it to form a homogeneous base.
Stuff with sweet provolone, or other cheese to your liking, as long as it’s stringy. Add the cooked ham and cover with the second part of the potato mixture. Flatten to cover all the filling and seal the edges well so the filling doesn’t escape during cooking. Brush the surface with extra virgin olive oil.
Cover with a lid and cook over low heat for 15 minutes. Now, with the help of the lid, flip the cake as if it were an omelet, and let it cook for another 15 minutes.
After the time has passed, turn off the heat and transfer the potato cake to a serving plate. Cut it into 6 pieces and serve hot and stringy!
