Potato Torta (Gratto Di Patate) - cooking recipe

Ingredients

1/2 medium onion, finely chopped
6 tablespoons olive oil
2 cups canned chopped Italian tomatoes, with juice
coarse salt
freshly ground black pepper
8 large all-purpose potatoes, boiled and peeled
3 eggs, lightly beaten
1 cup coarsely chopped salami
1 cup diced mozzarella cheese
3/4 cup diced smoked provolone cheese
1/2 cup grated parmesan cheese
1/2 cup chopped fresh Italian parsley
2 tablespoons butter
1 cup bread, crumbs (fresh)

Preparation

Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
Put potatoes through a ricer or mash in a bowl with a fork until smooth.
Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well.
Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
Sprinkle with the remaining breadcrumbs.
Drizzle with the remaining 3 tablespoons olive oil.
Place on a baking sheet; bake in a preheated 350\u00b0 for 1 to 1 1/4 hours or until the top is crusty and brown.
Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.