Potato pie: soft from the inside, while golden and crispy from the outside!

published on 3 October, 2019 at 15:00
Potatoes aren't just perfect for many savory dishes, they can also be used to make delicious sweet cakes!

INGREDIENTS
 4-5 potatoes, boiled, peeled;
 1 egg;
 30 g (1 oz) mozzarella+slices for the filling;
 250 g (8.8 oz) ricotta cheese;
 salt and pepper to taste;
 olive oil;
 1-2 tbsp breadcrumbs.
 
METHOD
  1. Mash peeled potatoes using a potato masher. Season potatoes with salt and pepper, add shredded cheese, an egg and ricotta. 
  2. Brush medium pan with olive oil, sprinkle with half of the breadcrumbs and spread half of the potato mixture in it, forming small boarders on the side to hold all the cheese in.
  3.  Layer mozzarella slices inside of the potato «bowl» and cover with more potato mixture on top. Brush with olive oil and sprinkle with leftover breadcrumbs.
  4.  Place the pan over the medium-low heat and cook potato cake for 10-15 minutes on each side. To flip the cake on the other side, cover the pan with a large plate, flip it and carefully transfer the cake from the plate to the pan. Adjust the shape of the cake with a spatula.
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