Sicilian Potato-And-Egg Cake
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Breadcrumbs1 cup
Grated Parmesan4 large
Egg (lightly beaten)3 tbsps
Parsley (chopped fresh)2 tbsps
Extra-Virgin Olive OilDirections:
1
Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F
2
Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent
3
Microwave until very tender, 10 to 13 minutes
4
Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess
5
Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash
6
Gradually mash in the beaten eggs
7
Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border
8
Top with the remaining potato mixture and smooth evenly
9
Sprinkle with the remaining 1 tablespoon breadcrumbs
10
Dot with the remaining 1 tablespoon butter
11
Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes
12
Run a knife around the edge to loosen, then unmold
13
Let rest 5 minutes before slicing
14
Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper
15
Serve with the potato cake
16
Photograph by Charles Masters