Potato Pie with Tomato and Fontina

Name: Potato Pie with Tomato and Fontina
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 fillets anchovy fillets, minced; 1 kilograms baking potatoes (about 5), peeled and halved; 237 milliliters 28- ounces can tomatoes, drained and chopped fine (about; 710 milliliters 3/4 pound grated fontina (about; 3 cloves garlic, minced; 4 servings Fresh-ground black pepper; 4 Tbsps olive oil; 2 teaspoons dried oregano; 79 milliliters grated Parmesan; 1 teaspoons salt

Potato Pie with Tomato and Fontinan is a gluten free and pescatarian recipe with 4 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 37g of protein, 48g of fat, and a total of 798 calories. If you have olive oil, fresh-ground pepper, oregano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oven to 45

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Tomato

Water

Salt

Equipment you will use

Sauce Pan

Sieve

Bowl

Drain the potatoes and push them through a food mill, ricer, or strainer back into the saucepan. 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.

Ingredients you will need

Potato

Pepper

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Sieve

Potato Ricer

Frying Pan

Remove from the heat.

Oil a large baking sheet.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles. Top the potato with the fontina, leaving a 1/4-inch border.

Ingredients you will need

Fontina Cheese

Potato

Spread

Equipment you will use

Baking Sheet

Sprinkle the garlic and anchovies over the cheese. Top with the drained tomatoes followed by the oregano and Parmesan.

Ingredients you will need

Anchovies

Parmesan

Tomato

Oregano

Cheese

Garlic

Drizzle with the remaining 2 tablespoons oil.

Ingredients you will need

Cooking 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.

Ingredients you will need

Cheese

Potato

Equipment you will use

Oven

Wine Recommendation: Barbera and dolcetto are the everyday workhorse wines of Piedmont. The more acidic and fruitier barbera is the better choice for dishes with a lot of tomatoes.

Ingredients you will need

Wine