Potato Torte A La Faranto
|For the sauce|
|Olive oil||3 Tablespoon|
|Onion||1 Small, chopped|
|Celery stick||1⁄2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Canned chopped tomatoes||16 Ounce (1 Can)|
|Tomato paste||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Chopped fresh parsley||1 Teaspoon|
|For the potatoes|
|Potatoes||3 Cup (48 tbs), peeled and cubed|
|Egg||1 , beaten|
|Plain flour||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Mozzarella cheese||1 Cup (16 tbs), grated|
|Grated parmesan cheese||3 Tablespoon|
Pre-heat the oven to 350°F and grease an ovenproof dish.
Make the sauce first - the longer ahead you make it, the better it tastes.
Heat the oil in a saucepan and saute the onions, celery, and garlic together until lightly browned.
Then add the tomatoes, the tomato paste and the bay leaf, and simmer over a very low heat for 45 minutes.
Add the basil, oregano and parsley for the last 10 minutes of simmering time.
Boil the potatoes until soft (about 25 minutes).
Put them in a mixing bowl and mash them together with the butter, milk and egg.
Add the salt and flour and work the mash together very well.
Press the potato mixture into the bottom and sides of the gratin dish to a thickness of 1/2 inch.
Sprinkle with the olive oil and bake this potato shell for 15 minutes.
Pour the sauce into the baked potato shell to a depth of 3/4 inch and sprinkle the Mozzarella and Parmesan over the sauce.
Bake for 10-20 minutes, until the cheeses are bubbly and the edges of the potato are lightly browned.