Yield: 4 servings
- 2 1/2 pounds baking potatoes (about 5), peeled and halved
- 4 ounces of pancetta, diced
- 1 28-ounce can San Marzano tomatoes, drained and chopped fine
- 1 1/4 teaspoons salt
- 4 tablespoons olive oil
- Fresh-ground black pepper
- 3/4 pound grated fontina (about 3 cups)
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon of dried red pepper flakes
- 1/3 cup grated Parmesan
1. Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.
2. Cook the pancetta until crisp in a small skillet; drain on paper towels and set aside.
3. Drain the potatoes and mash them in the saucepan with a potato masher or a fork.
Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil,
the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat. 3. Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles pressing down with the back of a measuring cup sprayed with cooking spray
for an even thickness.
Top the potato with the fontina,leaving a 1/4-inch border.
Sprinkle the garlic and pancetta over the cheese.
Top with the drained tomatoes
followed by the red pepper flakes,
oregano and Parmesan. Drizzle with the remaining 2 tablespoons oil.
Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes. 
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
