Dig into this savoury stuffed potato cake. A rich and nourishing dish that can be eaten as a complete meal.

This delicious savoury baked cake is made of a crunchy mashed potatoes shell and filled with Black Olives Tapenade, spinach, ham and cheese! If you prefer a lighter taste you can also use Green Olive Tapenade.

Black Olives Tapenade is made with the finest black olives from Italy and it is a versatile ingredient that can be used to enrich the taste of a wide variety of dishes including pasta, meat or fish dishes (especially barbecued foods). It is also the perfect spread for tarallini, crostini or bruschetta. I also love adding few spoons as a dressing for salads, stews and soups. Definitely an essential ingredient in my kitchen!

Green Olive Tapenade is a soft spread made with the finest green olives. A flavoursome and nutritious pâté full of health benefits. It is great as a sauce for Fettuccia or Bucatini pasta or a delicious spread to transform regular bread into a taste sensation!

So, let’s begin! Try my:

Savoury Stuffed Potato Cake

Ingredients

• 250g Cheese (I used Provola, a typical Italian cheese with a smoky flavour. You can use any other cheese including  cheddar)
• 1Kg boiled Potatoes
• 500g Spinach
• 150g Ham
• 1 Jar of Black Olives Tapenade or Green Olives Tapenade
• 2 Yolks
• 70g Grated Parmesan
• 10g Butter
• Breadcrumbs or Sweetcorn Flour, as needed
• Extra Virgin Olive Oil “Il Vero”
• 1 Clove of Garlic
• Nutmeg, Salt and Pepper, as needed
• 

Boiled potatoes and mash them. Then, add the yolks, the grated parmesan, a pinch of grated nutmeg and adjust salt and pepper. Then, mix all together.

Afterwards, fry the spinach in a pan with a bit of Extra Virgin Olive Oil “Il Vero” and a clove of garlic. It will take around 10 minutes. Then, remove from the pan drain off any excess water.

Line a cake tin (23cm of diameter) and grease it with butter. Then, pour the breadcrumbs (or sweetcorn flour) on the bottom the baking sheet.

With a pastry bag, create a layer of potato mixture and cover also the wall of the cake tin.

Cover the surface with the remaining potato mixture and level off.

On the top, add a few breadcrumbs  (or sweetcorn flour) and a few tiny knobs of butter.

Bake at 200°C for 50 minutes. For the last 10 minutes switch to the grill function.

Enjoy and… Buon Appetito!