FRYING PAN POTATO PIE
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Mash the boiled potatoes with a vegetable masher or potato masher to form a puree. (If you don't have these utensils, use a fork that also works).
Season the puree with salt, parsley and oil. Mix well until incorporated.
In another container, place the cubed cheese, ham and ricotta cream, fresh mines or curd. Mix well so that everything is well mixed.
Grease the non-stick skillet with butter.
Put a layer of the mashed potatoes, squeezing well to line the entire pan.
Spread the filling evenly over the puree and finally cover with another layer of puree.
Let the first side brown for about 7 minutes. Turn the pie onto a plate and return to the heat with the other side for another 7 minutes.
Your skillet pie is ready. Do it and I guarantee there won't be a piece left!!!
Hope you like it!
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