Co-funded by the Creative Europe Programme of the European Union
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POTATO CAKE WITH SUN-DRIED TOMATOES AND MOZZARELLA

Ingredients for 4

  • 500 g waxy potatoes
  • 8 salted anchovy fillets
  • 2 balls of mozzarella
  • 150 g sun-dried tomatoes
  • 150 g pitted green olives
  • 3 tbsp capers
  • 1 pack of ready-made puff pastry
  • 1 handful sage leaves
  • Salt and pepper (seasoning)
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Preparation time: 30 MIN Cooking time: 45 MIN
  1. Preheat the oven to 200 °C/Gas 6.
  2. Cook the unpeeled, washed potatoes in lightly salted water. Drain and leave to cool.
  3. Take a 26 cm cake tin and line the base with baking paper. Cut the potatoes into 1½ cm slices and line the base with them. Press the potatoes firmly together.
  4. Chop the sun-dried tomatoes, olives, anchovies, sage, and capers and spread over the potatoes. Season with freshly ground pepper and salt.
  5. Cut the mozzarella into slices and lay them over the potatoes. Cover with the puff pastry and press down the edges.
  6. Bake the cake in the oven for 25 minutes. Remove from the oven and set aside.
  7. Place a cake rack or a dish over the mould and turn it upside down. Remove the mould and the baking paper and serve.

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