Savoury Stuffed Potato Cake

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


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.

Mix all the ingredients

Afterwards, fry the spinach in a pan with a bit of and a clove of garlic. It will take around 10 minutes. Then, remove from the pan drain off any excess water.

Fry the spinach

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.

Create the base with the potato mixture

On the bottom of the baking tin, spread a few spoons of Black Olives Tapenade (or the Green Olives Tapenade if you prefer a lighter taste). Then make the first layer with the spinach, the second one with ham, and finally add the slices of cheese.

Create the layers

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.

Cover with potato mixture, breadcrumbs and butter

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

When brown, turn off the oven and let the cake rest for 10 minutes. Then serve! Delicious!


Enjoy and… Buon Appetito!

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