You know, we love trying out new recipes by mixing ingredients and experimenting with different cooking methods and tasty combinations: the Pan-fried potato pie is a perfect example.
Today’s idea is a great one-dish meal because it is hearty and perfect as a complete meal, but also ideal as a tasty main course.
So, let’s start preparing our Pan-fried potato pie, then decide on the best way to enjoy it, perhaps accompany it with Dominican salad.
Pan-fried potato pie
16.4g carbohydrates per 100g
- 1kg potatoes
- 100g non-smoked or smoked Scamorza cheese
- 90g cooked ham*
- 80g cooked spinach (or frozen and left to thaw)
- 70g Parmigiano Reggiano cheese, grated
- 2 eggs
- butter, salt, pepper, oil
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Boil the potatoes and mash them with a potato masher, then season with a knob of butter, Parmesan cheese and eggs.
2. Now lightly grease a sheet of baking paper with a little oil, then form a disk of mashed potatoes the size of the non-stick pan in which you want to cook the pie.
- Cover the disc with the cooked ham, the thinly sliced Scamorza cheese and, finally, the lightly chopped spinach.
- Cover the filling with a layer of mashed potatoes so that the pie filling is completely closed. It is a good idea to grease the surface of the pie before placing it in the non-stick pan with the help of the parchment paper and a dish.
- Cook over medium heat and, after about ten minutes, turn the whole thing over to the other side with the help of two flat lids, as wide as the pan. When the second side is also golden brown, serve the pie in slices accompanied by vegetables to taste.
Tip: it is excellent also eaten cold.
Version with gluten of Pan-fried potato pie
Replace the gluten-free breadcrumbs with standard breadcrumbs, no other adaptation is needed.