This Italian potato cake (gateau di patate) is simple yet original and tasty dish thanks to the addition of spinach that gives it not only a beautiful green color but also a rich and inviting flavor.
- 580 g drained spinac
- 1 tbsp olive oil
- salt and pepper to taste
- 1 garlic clove
- 4 eggs
- 1.5 kg potato
- 80 g (or more) grated pecorino cheese
- 3 tbsp grated Parmesan cheese
- olive oil
10 minutes waiting time.
Instructions: Italian potato cake with spinach
Peel your potatoes and boil them in salted water. Drain and pass through the potato masher. Add a pinch of salt and pepper and grated pecorino cheese. Mix well, taste and adjust with more salt and pepper if necessary.
In a non-stick pan cook drained spinach together with a clove of garlic, a tablespoon of olive oil and salt and pepper, stirring often for about 8 -10 minutes until they become fragrant and tasty. Turn off the heat and let cool down for 10 minutes.
Put spinach and eggs in a blender jug. Blend everything until it becomes perfectly smooth.
Mix together mashed potatoes with blended spinach. Grease a 30 cm round baking dish with some oil and sprinkle with breadcrumbs. Pour the potato mixture into the pan and spread it evenly.
Create any design on the top then sprinkle with more breadcrumbs and grated Parmesan cheese. Add a drizle of olive oil and bake in the preheated static oven at 180 °C for about 50 minutes – 1 hour. Remove from the oven and let it cool slightly before serving.
lot of love. B.