From the Sardinian recipe box: Tortino di patate ~ Potato Pie

Think of it as a potato lasagna but without the tomato sauce and you’ve got yourself an easy winner for lunch or dinner any day of the week.

I first posted this photo on my Facebook page and it got a lot of comments for the recipe, so I decided to share the recipe and the little story of how it came to be. I hope you enjoy.

Tortino di patate ~ Potato Pie

Monday morning – it’s market day and I have no idea what to make for lunch, nevermind having to think about preparing meals with this market haul for the next 7 days. I head to the local coffee shop and order a shot of espresso, searching for the daily paper. Every Monday morning for the past 6 years I have come to this little coffee shop and ordered my second espresso of the day and chat with the barista. She knows my name and smiles honestly when she sees me. We have developed a nice friendship – she went to Mexico and brought me back a mini-bottle of tequila, I went to Jamaica and brought her back a mini-change purse. Plus she’s a Libra, nuff said.

“Che cosa faccio per pranzo?” I asked in my best Italian accent complete with hand gestures.

“Boh. Tortino di patate?” She tilted her head when she spoke, it spoke of innocence.

“Che cos e tortino di patate?”

What is tortino di patate?

Simply put, it’s a potato pie or potato cake. It doesn’t matter which way you look at it, because it’s amaze-balls! And this is how you make it (you can vary the ingredients as you like but use potatoes as your base):

  • Thinly slice potatoes
  • Thinly slice zucchini
  • Lightly oil bottom of pan
  • Layer potatoes
  • Add cheese of your own choice – I used two types: parmesan and swiss. My friend uses parmesan and dolce sardo (which is a soft cheese).
  • Layer zucchini – here I put five zucchini slices, one in each corner and one in the center
  • Sprinkle salt
  • Repeat until layers reach the top
  • Cook at 200° for 45 minutes
  • Cover with parchment paper for 35 minutes
  • Allow to cool for 10 minutes
  • Cut, eat and enjoy!

I served this dish as a main course, it’s heavy and filling but worth every bite. I will make this again, as a winter dish.

I sent my friend a message on Facebook telling her how awesome her Tortino di patate was. She told me it’s her favourite dish and I can see why: with all the fresh local ingredients and it’s easy to make, this dish is fast becoming one of my favourites too.

Do you swap recipes with the locals?

About Jennifer Avventura

Canadian Freelance writer living in Sardinia, Italy. A serial expat who has lived in Australia, England and Cayman Islands. She eats Nutella with a spoon and hides under the bed during lightning storms. When she's not out running 6k you will find her sitting at the computer - writing her novel and searching for worldwide waitress work.
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10 Responses to From the Sardinian recipe box: Tortino di patate ~ Potato Pie

  1. I don’t swap recepies beause the locals know so much more than me. I often ask for recepies using your turn of frase, “cosa faccio per cena stassera?” They don’t seem to be interested in my recipies for pot roast or pigs-in-a-blanket. I wonder why?

  2. gathot ps says:

    potatoes instead of rice is perfect food for people who have diabetes

  3. The Hook says:

    Those taters look delish, Jennifer!

  4. Looks yummy, Jennifer!
    Hugs,
    Kathy

  5. Rosemarie says:

    Jennifer

    Thanks, this sounds amazing and I am going to try it! Easy and looks very tasty too! There is nothing better than when people share their best kept secret foods!

    The Sard/American,
    Rosemarie

  6. farfalle1 says:

    Yum – this looks great, but I think we’ll wait for the cool weather. Is there anything better to eat than a potato??!

  7. I think I’ll try it… thanks 🙂
    I haven’t swapped recipies, but I have taken a few cooking classes and learned how to make real Chinese food… and I am not talking chicken balls and egg rolls 😉

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