Torta Di Patate(Potato Cake Or Gatteau)
A hearty potato cake filled with savory ground beef, olives, and cheeses, perfect for family dinners or special occasions with rich flavors and comforting textures.
Ingredients
Instructions
- Boil the potatoes, peel, and mash them.
- Add warmed milk, salt, black pepper, nutmeg, chopped parsley, and shredded Parmesan cheese to the mashed potatoes.
- Sauté scallions in olive oil until tender.
- Add ground beef to the sautéed scallions and cook until almost done.
- Stir in chopped green olives, salt, black pepper, and cumin, and cook until fully cooked.
- Mix the meat mixture with the mashed potatoes.
- Form the mixture into a cake shape and coat with bread crumbs.
- Bake or pan-fry until golden and heated through.
- Garnish with shredded mozzarella and serve with hard-boiled eggs.
Tips & Substitutions
For a richer flavor, consider adding a pinch of smoked paprika to the meat mixture. If you're out of ground beef, ground turkey or chicken can be good substitutes. For a vegetarian version, use sautéed mushrooms or lentils instead of meat. Ensure the potatoes are well-drained after boiling to avoid a watery mixture.
Serving Suggestions
Serve the Torta Di Patate warm, garnished with shredded mozzarella. This dish pairs beautifully with a side salad or roasted vegetables for a complete meal. Consider serving it alongside hard-boiled eggs for added protein, or browse more Mediterranean recipes to complement the flavors.
Storage & Reheating
To store leftovers, place the potato cake in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F for about 15-20 minutes until heated through, or use a skillet over medium heat to restore its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Torta Di Patate(Potato Cake Or Gatteau) contains roughly 572 calories, with 12g protein, 89g carbohydrates, and 18g fat. It is an excellent source of iron (30% of the Daily Value), calcium (30% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 712mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Torta Di Patate ahead of time?
Yes, you can prepare the potato cake in advance. Assemble it, then cover and refrigerate for up to 24 hours before baking. This allows the flavors to meld together, enhancing the dish. Just remember to add a few extra minutes to the baking time if it's chilled.
What type of potatoes work best for this recipe?
Starchy potatoes like Russets or Yukon Golds are ideal for this recipe, as they create a fluffy and creamy texture when mashed. Avoid waxy potatoes like red-skinned or new potatoes, as they may result in a denser cake.
Can I freeze Torta Di Patate?
Absolutely! You can freeze the assembled but unbaked Torta Di Patate for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw in the refrigerator overnight and bake as usual for a delicious, freshly made dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).