Potato Cake
Ingredients:
1 ½ kilo of potatoes 2 tablespoons chopped parsley
⅛ kilo of ricotta 1 medium onion
⅛ kilo of black olives 1 large tomato
Oil and salt to your liking 4 teeth of Garlic
Preparation:
Potatoes are cooked with shells. Meanwhile, the onions, olives and tomatoes are chopped, the garlic is crushed and everything is mixed with the parsley, the ricotta seasoned with salt and oil. Cooked potatoes are peeled quickly while they are hot and passed through the shredder to purée. They are whisked with a little oil until a soft dough is left. Half of the potato dough is stretched and an oiled mould is lined. The dough is stretched with a roller and covered with a little flour so that it does not stick. The filling that is already prepared extends over and is covered with the other half of the potato, also stretched. It is then taken to the moderate temperature oven for about 40 minutes or until golden on top.
