Stuffed Potato Tortino

The stuffed potato tortino is a delicious and versatile dish that lends itself to many variations. Here’s how to prepare a classic version of the stuffed potato tortino.

Ingredients

• 800 g potatoes
• 100 g diced cooked ham
• 100 g mozzarella cut into cubes
• 50 g grated Parmesan
• 2 eggs
• Salt and pepper to taste
• Butter to taste for greasing the molds
• Breadcrumbs to taste for sprinkling the molds

Preparation

1. Start by peeling the potatoes and boiling them in salted boiling water until they are soft but not falling apart.

2. Once cooked, drain them and mash using a potato ricer or a fork until you obtain a smooth purée.

3. Add the eggs and grated Parmesan to the purée, and season with salt and pepper. Mix the mixture well until you obtain a homogeneous dough.

4. Take individual molds, grease each mold with a little butter and sprinkle them with breadcrumbs.

5. Pour some of the potato mixture into the mold, creating a layer about 1.5-2 cm thick.

6. Add some ham and mozzarella cubes to the center of the first potato layer for the filling.

7. Cover the filling with more potato mixture, pressing lightly to avoid air pockets.

8. Sprinkle the surface of the tortino with a little more breadcrumbs and add a few pats of butter.

9. Bake the tortini in a preheated oven at 180 °C for about 20-25 minutes or until the tortini are golden on top.

10. Let the tortini rest for a few minutes before unmolding. Serve hot.

Fun Facts

The stuffed potato tortino can be enriched as desired with other ingredients such as mushrooms, spinach or pieces of sausage. It also works very well as a leftover recipe to use up cheese scraps or other cured meats in the fridge. Paired with a good glass of lightly fruity white wine, such as a Pinot Grigio, it makes a pleasant match.