Potato-Tomato Pissaladière – a delicious recipe with potatoes, egg, Parmesan, Salt, onions, tomato puree. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Grease a baking tray and preheat the oven on 400F.", "Cook the potatoes in salted water. Once they are tender, remove the water and cook the potatoes again for 5 minutes on low heat. Puree the potatoes with the butter, egg, Parmesan, salt and pepper.", "Spread the puree on the baking tray and form a rectangle. Bake for 20 minutes.", "Cook the onions in saucepan with some olive oil. Mix together tomato paste and tomato puree", "Spread the tomato puree and the onions on the potato base. Lay out the tomato slices, basil, mozzarella and Emmental on top. Leave 1 inch of dough uncovered around the edges", "Cut the anchovies and spread out on the Pissaladiere.
2
Bake for 10-15 minutes"]
233
kcal
Calories
7
g
Fat
29
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lb potatoes, 1 egg, 2 tablespoons Parmesan, Salt and pepper, and more.
Yes, Potato-Tomato Pissaladière falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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