CookEat Recipe
Potato Tortino with Eggs and Parmesan
A shallow golden potato cake made from smooth buttery mash, eggs and Parmesan in a lightly crumbed dish.
Method
Steps
Step 1
Gather the ingredients: 500 g large floury potatoes; 55 g butter: 50 g for potatoes and 5 g for the dish; 100 ml whole milk, or cream; 20 g grated Parmesan, about 2 tablespoons; 2 eggs; 10 g fine dry breadcrumbs for the dish; Salt; Water for boiling.
Step 2
Scrub and boil the potatoes whole for about 25–35 minutes until a skewer passes freely through them. Drain, peel while hot and press through a ricer or fine sieve.
Step 3
Put the potatoes in a saucepan with 50 g butter, milk or cream and salt. Work over low heat with a wooden spoon for about 5 minutes until smooth. Spread in a shallow bowl and let cool just until lukewarm, about 10–15 minutes.
Step 4
Mix in the Parmesan and eggs thoroughly. Do not taste after adding raw egg. Butter a proportionate shallow ovenproof dish with the remaining 5 g butter and dust with fine breadcrumbs.
Step 5
Spread the mixture in the dish about 1.5–2.5 cm thick. Bake at 190°C for about 20–30 minutes until golden and the centre reaches 74°C. Serve hot with the more attractive side uppermost, either from the dish or carefully turned out.
Step 6
For small cakes or moulded portions, divide the same mixture among small buttered, crumbed moulds. Bake at 190°C for about 15–25 minutes, checking each centre reaches 74°C.
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