SFORMATO DI PATATE
The Spanish call it 'tortilla', the Italians from whom I learned it call it 'sformato' (literally 'deformed'). It's basically a mess of potatoes and onions held together with eggs. But once you try it you'll see that it's oh so much more than that! This is a very versatile dish. Cut it into small squares for appetizers, or in wedges for a main course or a side dish. Serve it hot, room temp, even cold. Cut out the bacon and it's vegetarian; add spinach or pesto for extra color and flavor. Have fun, and buon appetito!
Provided by Jedley
Categories One Dish Meal
Time 1h10m
Yield 1 sformato, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil whole unpeeled potatoes until not quite tender. When cool enough for handling, slice potatoes on a mandolin (or on the bladed side of a box grater), no more than 1/8 inch thick, preferably thinner.
- Chop bacon into matchsticks or cubes.
- Slice the onions and saute' with bacon and olive oil in a large non-stick frying pan.
- Add the potatoes when the onions and bacon are about half cooked. Blend ingredients with 1 tbsp salt, being careful not to break up the potato slices too much.
- Whisk the eggs with the parmigiano and pour over the potato and onion mixture.
- Cover and cook over very low flame for 15 minutes (or until deep golden on the bottom).
- Here's the only tricky part:.
- Uncover and turn off flame. Place a plate or platter upside-down over the pan, keeping one hand firmly on the bottom of the plate, and the other on the pan handle, as close to the pan as you can - you need a strong grip.
- Now, flip the plate and pan in a single, decisive motion so that the plate is now on the bottom.
- You should now have the golden brown bottom of the sformato on top, and the uncooked top on the bottom.
- Remove the pan and replace on stove.
- Slide the 'sformato', now a more or less cohesive unit, back into the pan so that the uncooked side is now in contact with the pan. Sprinkle browned side with black pepper.
- Cover and cook for 15 more minutes.
- Slide the finished 'sformato' onto a clean platter.
- Let cool for at least 30 minutes (the longer the better), slice into wedges and serve as a side dish or as a main course.
- Tips: Best at room temperature, and it tastes better the next day!
Nutrition Facts : Calories 609.8, Fat 40.9, SaturatedFat 11.5, Cholesterol 250.1, Sodium 557, Carbohydrate 43.5, Fiber 5.5, Sugar 4.4, Protein 17.7
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Nyasha Ngwerume
[email protected]Thanks for sharing this recipe!
Khozibai Altinbek
[email protected]I can't wait to try making this sformato di patate myself!
Krode Sabina
[email protected]I think this sformato di patate would be even better if it was served with a side of roasted vegetables or a salad.
Hycienth Beauty
[email protected]This sformato di patate is a great way to use up leftover potatoes and it's also a great dish to serve for a crowd.
Aliyu Hussaini Alfa
[email protected]I would recommend this sformato di patate to anyone who is looking for a simple and delicious potato dish.
Don Parsons
[email protected]I would give this sformato di patate a 4 out of 5 rating. It was a good dish, but it wasn't the best sformato di patate I've ever had.
Granwell Bakang
[email protected]Overall, I thought this sformato di patate was a good dish. It was easy to make and it tasted good. I would definitely make it again.
Rony Mondol
[email protected]The sformato di patate was a bit too salty for my taste. I think I would use less salt next time.
jenifa ameli
[email protected]I found this sformato di patate to be a bit dry. I think I would add more milk or cream next time.
Jeremy Bleich
[email protected]This sformato di patate was a bit bland for my taste. I think I would add more herbs and spices next time.
Zaki Gondal
[email protected]I made this sformato di patate for a potluck and it was a big hit. Everyone loved the creamy texture and the flavorful cheese.
R Rush
[email protected]This sformato di patate was delicious! The potatoes were cooked perfectly and the cheese was melted and gooey. I served it with a side of roasted vegetables and it was a perfect meal.
Chris Jackson
[email protected]I've made this sformato di patate several times now and it's always a hit. It's a great way to use up leftover potatoes and it's always a crowd-pleaser.
John Jason
[email protected]I'm not a huge fan of potatoes, but I really enjoyed this sformato di patate. The cheese and herbs added a lot of flavor and made it very satisfying.
Jamerriah Henderson
[email protected]I made this sformato di patate for a dinner party and it was a huge success! Everyone loved it. I served it with a roasted chicken and it was a perfect match.
Ruth Thomas
[email protected]This was my first time making sformato di patate and it turned out great! I was surprised at how easy it was to make. I will definitely be making it again.
Zabihullah Ibrahimi
[email protected]I love sformato di patate! It's such a versatile dish that can be served as an appetizer, main course, or side dish. I like to experiment with different ingredients, such as adding different types of cheese or vegetables. This recipe is a great start
Khadiza Parvin
[email protected]I followed the recipe exactly and the sformato came out perfectly. It was a little time-consuming to make, but it was worth it. I served it with a simple salad and it was a delicious and satisfying meal.
Dallen Nichols
[email protected]This sformato di patate was a hit with my family! The flavors of the potatoes, cheese, and herbs blended perfectly, and the texture was creamy and satisfying. I will definitely be making this dish again.