Tortino de Patate - Roman Potato Cake
- 800g floury potatoes, peeled, boiled in salted water, well drained and put through a potato ricer or mash, cool
- 3 eggs, beaten
- 4 tbsp olive oil
- ½ C chopped prosciutto
- ½ C finely grated Italian parmesan
Preheat the oven to 200°C
Mix the potatoes and eggs together and season with salt and pepper. Reserve.
Heat the oil in a frying pan and fry the prosciutto until crisp but not dry.
Sprinkle the prosciutto into an oiled baking dish, about 23 cm in diameter. Spread the potato mix evenly on top.
Sprinkle the parmesan evenly on top. Place in the oven and bake for 25-30 minutes until set.
Remove and serve in wedges using a slice.