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Potato cake, spinach and provola

ingredients

servings

6

White wine

to taste

Pepper

to taste

Iodized salt

to taste

Grated Parmesan cheese

1 spoon

Tuna in oil, without salt

1 can

Provolone cheese

7 slices

Eggs

4 unit

UHT cooking cream

200 oz

Baby spinach

200 oz

Potatoes

4 unit

Puff pastry

230 oz

starters from Italy

Potato cake, spinach and provola

Potato cake, spinach and provola

with gluten with eggs with fish with lactose high in calcium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Potato cake, spinach and provola

Salty cake very tasty and tasty

Potato cake, spinach and provola step 1

step 1

Boil the potatoes, let them cool and cut them to not too thick washers. Cut 7 thin slice slices

Potato cake, spinach and provola step 2

step 2

Blend in an anti-spat fry with half a teaspoon of olive oil the spinacini, salted pepato and shaded with white wine.

Potato cake, spinach and provola step 3

step 3

In a bowl whisk until the egg is swollen, add a pinch of salt, cooking cream, tuna and parmesan cheese.

Potato cake, spinach and provola step 4

step 4

Place the puff pastry into a mold for pie slices and bake it with a fork.

Potato cake, spinach and provola step 5

step 5

On the rolled pasta we put the layer of previously boiled potatoes, spinacini, egg mixture, cream, parmesan cheese and tuna.

Potato cake, spinach and provola step 6

step 6

At this point, we roll the edge of the puff pastry onto itself to form a thick and bent rim.

Potato cake, spinach and provola step 7

step 7

Put the mold in the preheated oven at 200 ° for 15 min. After half-cooking, extract our cake and cover with provola slices and refine for another 15 min.

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