Potato Tart (Torta di Patate)
Serves: 8
Preparation time: 90 min.
A typical dish from the Trentino Alto Adige region in Italy. It is so popular that there is an annual feast in honor of "Torta di Patate". It can be served alongside salads, grilled meats, fish and veggies. It is easy to make and the leftover slices can be reheated perfectly. In fact, some swear that a day old torte tastes even better. You can serve at room temperature or warm as a side dish.
Ingredients
- 1 kg (2 lbs) red skin potatoes, whole, skin left on
- 1 1/2 tbsp butter
- 250 gr (about 1 cup) grated Parmesan cheese
- 250 gr (about 1 cup) smoked ham, such as Smithfield ham, sliced into thin strips
- 3 eggs lightly beaten
- 2 tbsp milk
- 1 tbsp scallions finely chopped
- a generous pinch of nutmeg
- freshly ground pepper
- 2-3 tbsp of bread crumbs
- extra butter for dotting the top of the torte
