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Potato Pie with Tomato and Fontina – It seemed a little strange, but equally delicious

Yield: 4 servings

Ingredients

  • 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
Preparation
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

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