Potato Torta (Gratto Di Patate)

In 'Cucina Fresca'

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 1⁄2 medium onion, finely chopped
• 6  tablespoons olive oil
• 2  cups  canned chopped Italian tomatoes, with juice
•  coarse salt
•  freshly ground black pepper
• 8  large  all-purpose potatoes, boiled and peeled
• 3  eggs, lightly beaten
• 1  cup  coarsely chopped  salami
• 1  cup  diced mozzarella cheese
• 3⁄4 cup  diced  smoked provolone cheese
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 cup  chopped fresh Italian parsley
• 2  tablespoons butter
• 1  cup  bread, crumbs (fresh)

Directions

1. Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
2. Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
3. Put potatoes through a ricer or mash in a bowl with a fork until smooth.
4. Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well.
5. Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
6. Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
7. Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
8. Sprinkle with the remaining breadcrumbs.
9. Drizzle with the remaining 3 tablespoons olive oil.
10. Place on a baking sheet; bake in a preheated 350° for 1 to 1 1/4 hours or until the top is crusty and brown.
11. Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.