POTATO CAKE WITH SUN-DRIED TOMATOES AND MOZZARELLA

Name: Potato cake with sun-dried tomatoes and mozzarella
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 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)

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)

POTATO CAKE WITH SUN-DRIED TOMATOES AND MOZZARELLA

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Preparation time: 30 MIN Cooking time: 45 MIN

Preheat the oven to 200 °C/Gas 6.
Cook the unpeeled, washed potatoes in lightly salted water. Drain and leave to cool.
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.
Chop the sun-dried tomatoes, olives, anchovies, sage, and capers and spread over the potatoes. Season with freshly ground pepper and salt.
Cut the mozzarella into slices and lay them over the potatoes. Cover with the puff pastry and press down the edges.
Bake the cake in the oven for 25 minutes. Remove from the oven and set aside.
Place a cake rack or a dish over the mould and turn it upside down. Remove the mould and the baking paper and serve.