Sicilian Potato-and-Egg Cake Recipe

Name: Sicilian Potato-and-Egg Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces; 5 tablespoons unsalted butter, at room temperature, plus more for the pan; 3 tablespoons breadcrumbs; 1 cup grated parmesan or pecorino romano cheese (2 ounces); Kosher salt and freshly ground pepper; 4 large eggs, lightly beaten; 4 ounces thinly sliced provolone cheese; 1/2 cup chopped jarred roasted red peppers, drained and patted dry; 3 tablespoons chopped fresh parsley; 1 5 -ounce package mixed greens (about 8 cups); 2 tablespoons extra-virgin olive oil; Juice of 1/2 lemon

Servings: persons

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
5 tablespoons unsalted butter, at room temperature, plus more for the pan
3 tablespoons breadcrumbs
1 cup grated parmesan or pecorino romano cheese (2 ounces)
Kosher salt and freshly ground pepper
4 large eggs, lightly beaten
4 ounces thinly sliced provolone cheese
1/2 cup chopped jarred roasted red peppers, drained and patted dry
3 tablespoons chopped fresh parsley
1 5 -ounce package mixed greens (about 8 cups)
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

1
Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent.
2
Microwave until very tender, 10 to 13 minutes.
3
Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
4
Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash.
5
Gradually mash in the beaten eggs.
6
Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border.
7
Top with the remaining potato mixture and smooth evenly.
8
Sprinkle with the remaining 1 tablespoon breadcrumbs.
9
Dot with the remaining 1 tablespoon butter.
10
Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes.
11
Run a knife around the edge to loosen, then unmold.
12
Let rest 5 minutes before slicing.
13
Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper.
14
Serve with the potato cake.
15
Photograph by Charles Masters

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces, 5 tablespoons unsalted butter, at room temperature, plus more for the pan, 3 tablespoons breadcrumbs, 1 cup grated parmesan or pecorino romano cheese (2 ounces), and more.

Yes, Sicilian Potato-and-Egg Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sicilian Potato-and-Egg Cake

How did you like this recipe?

Frequently Asked Questions