• 1 / 2 hours
  • Low

Potato cake

For the dough
150 g of Wholemeal flour
70 g of water
20 g of oil
1 egg
1 pinch of salt
For the stuffing
1 kg of potatoes
1 onion
1 egg
Salt q.s.
Pepper q.s.
Extra virgin olive oil q.s.
Start by preparing the dough: mix all the ingredients listed together until you get an elastic and soft consistency, then let it rest for 20 minutes covered with tissue.
Meanwhile prepare the filling: peel and cut the potatoes, then cook them in water and salt. Clean the onion, cut it into small pieces and sauté it in a pan with a drizzle of oil until it is lightly browned.
When the potatoes are cooked, mash them, add the egg and onion, mix and season with salt and pepper.
After the resting time of the dough, roll it out to give it a very thin thickness, then line a pan greased with oil. Stuffed with the filling, fold the edges and, if desired, sprinkle with brown sugar.
At this point, bake the cake at 200° and in static mode for 45/50 minutes, removing it from the oven when it is golden brown.

In cooperation with The Diary of Sonia

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