Soft and fragrant potato tart and patties with nutmeg, melting with smoked provola, a delicious and quick second course to prepare with only two ingredients: potatoes and provola but obviously with flour, herbs, salt, and extra virgin olive oil. You can prepare them in small single portions or alternatively in one large patty. I made them both ways and I must say I don’t mind them at all in both ways; they are very good.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Microwave, Grill
- Cuisine: Italian
- Seasonality: All seasons
- Energy 332.78 (Kcal)
- Carbohydrates 43.36 (g) of which sugars 1.58 (g)
- Proteins 12.92 (g)
- Fat 12.86 (g) of which saturated 0.88 (g)of which unsaturated 0.31 (g)
- Fibers 3.60 (g)
- Sodium 1,017.13 (mg)
Indicative values for a portion of 160 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 needed to prepare the potato tart and patties
- 9 oz potatoes
- 1/2 cup all-purpose flour
- 2 tbsps extra virgin olive oil
- 1 pinch nutmeg
- 1 tsp salt
- 2.8 oz smoked provola
Tools needed to prepare the potato tart and patties
- Bowl
- Food mill
- Pan
- Parchment paper
- Cutting board
- Knife
Steps to prepare the potato tart and patties
As an alternative to the small single-portion patties, I also propose the large single patty instead of 4 small ones. Same ingredients, same procedure, we cook the potatoes (after pricking them with a fork) in the microwave in a glass bowl covered with plastic wrap for 15 minutes, as soon as they are ready we peel them and pass them through a potato masher, alternatively a food mill is also fine. We add the oil with the nutmeg, the salt, and the flour and divide the mixture into 4 parts if we want to prepare four single portions, otherwise in a baking tray with parchment paper, we put half of the seasoned potato mixture, spread the smoked provola on top and close with the other half of the remaining mixture. We seal the edges well to prevent the provola from leaking out during cooking, drizzle with oil and fresh herbs like thyme and chives and cook it in a hot pan or grill for 7 minutes per side.
And here it is ready and melting in a single solution, the potato tart
