Italia a tavola-Firenze- Potatoes Torta

Tortino di patate

Potatoes torta

Ingredients for 4 servings

18oz of Potatoes

3oz of butter

2 oz of Parmesan Cheese

1oz of flour

1 TbS of fresh Thyme leaves, 

or Italian Parsley chopped coarsely

16 oz of milk

Bread crumbs

Salt and Pepper

Peel and boil the potatoes and mush them smooth adding 1oz of butter and 8oz of milk.

Melt 1 oz of butter in 4oz of milk; when the butter is melted turn off the fire and add another 4oz of milk and the flour making a smooth sauce of the consistency of pancake batter.

Add the potatoes puree, the eggs, salt, pepper and the Thyme; pour everything in a buttered earth pan or cake pan, cover the surface with bread crumbs, Parmesan cheese and little pinches of the remaining butter.

Cook the torta in a oven at 350    for about 30 minutes or until the top is golden brown.

This torta is truly delicious, often children’s favorite, and a good way to entice them to eat vegetables if you substitute the potatoes with roasted zucchini or artichokes or asparagus.