Potato Cake with Vegetables, Ham, and Cheese

A slightly different dish made with potatoes, cooked ham, a vegetable filling, and mozzarella. You can adapt the recipe to the ingredients you have in your fridge. For example, you can use different types of vegetables, such as zucchini in the summer, or enrich the dish with mushrooms and sour cream.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Potatoes, white

  • pieces Salt, table

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 piece Bell pepper, red, fresh

  • 300 g Spinach, raw

  • pieces Oil, olive

  • 1 piece Egg, fresh

  • 4 spoon Cheese, Parmesan, grated

  • 4 spoon Breadcrumbs, dried

  • 80 g Meat, pork, smoked bacon

  • 100 g Cheese, mozzarella

  • pieces Butter, unsalted

Steps

  1. Grease a round baking dish or a cake pan with a removable bottom with butter and sprinkle with breadcrumbs. You can use a 20-centimeter diameter pan if you want a lower 'cake,' or a 25-centimeter one. Preheat the oven to 180 degrees Celsius.

  2. Peel the potatoes, cut them into pieces, and boil them in salted water until soft. Drain, transfer to a bowl, and let them cool to lukewarm.

  3. Chop the onion and garlic, and cut the bell pepper into short strips. Rinse the spinach; if using dandelion, chard, radicchio, or endive, chop them coarsely.

  4. Pour olive oil into a pan and sauté the onion for 3 minutes. Add the garlic, stir, and when fragrant, add the bell pepper. Sauté for 5 minutes, then add the spinach in batches. Once it wilts, cook the vegetables for another 7 minutes, stirring occasionally, until excess liquid evaporates. Season to taste.

  5. Mash the cooled potatoes and mix them with the egg, salt, and pepper. Stir in 2 tablespoons of grated hard cheese and 2 tablespoons of breadcrumbs.

  6. Spread half of the potato mixture into the bottom of the baking dish using a spoon. Press it down with your hands and lift the edges slightly.

  7. Place slices of cooked ham into the indentation and spread the vegetables on top.

  8. Sprinkle grated mozzarella over the vegetables, then spoon the remaining potato mixture on top without pressing it down. Sprinkle with the remaining grated hard cheese and breadcrumbs, and drizzle with olive oil.

  9. Bake the potato 'cake' in the preheated oven for about 35 minutes, and let it cool slightly before slicing.

Nutrition Information (Per 100g)

  • Calories: 106.01 kcal
  • Fat: 4.2 g
    • Saturated Fat: 1.81 g
  • Carbohydrates: 11.16 g
    • Sugars: 1.12 g
  • Protein: 4.2 g
  • Fiber: 1.59 g