Potato Torte

Ingredients

• 2 ¼ pounds Idaho potatoes, peeled and quartered
• Salt
• 1 ½ tablespoons butter
• 3 ounces Parmigiano-Reggiano, finely grated
• 3 ounces mortadella, sliced thin and minced
• 2 eggs, lightly beaten
• 2 to 3 tablespoons milk
• Generous pinch freshly grated nutmeg
• Freshly ground black pepper to taste
• 2 tablespoons plain bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    292 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 13 grams protein; 87 milligrams cholesterol; 425 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Place potatoes in a pot of salted water, bring to a boil and cook until tender, about 20 minutes. Drain, and mash in a mixing bowl.
2. Preheat oven to 400 degrees. Butter an 8- or 9-inch baking pan at least 1 1/2 inches deep, preferably a springform or other loose-bottomed pan. Line the bottom with parchment paper, and heavily butter paper with about 1/2 tablespoon of butter.
3. Add the cheese, mortadella, eggs, 2 tablespoons of the milk, nutmeg and salt and pepper to taste to the potatoes, and mix well. The potatoes should be smooth and thick, but not stiff. Add a little more milk if necessary. Spread potatoes in baking dish and smooth the top. Sprinkle with breadcrumbs, and dot with bits of the remaining tablespoon of butter.
4. Bake about 35 minutes, until the bread crumbs are golden. Remove from oven and set aside for 10 minutes. Remove the sides of the baking pan, cut into wedges or squares and serve, taking care to lift the pieces off the parchment.