Pitta Pugliese Potato Casserole - cooking recipe

Ingredients

2 1/4 lbs potatoes
2 tbsp oil
3/4 cup green onions, sliced
2 cloves garlic, peeled and finely chopped
1 tbsp tomato paste
1 tbsp capers
6 stalks parsley, chopped, divided
3 oz pitted black olives, chopped
1 None 14 oz can chopped tomatoes
1 pinch grated nutmeg
4 None egg whites
2 oz Parmesan cheese, grated
1/4 cup breadcrumbs
1 3/4 tbsp butter, grated

Preparation

Cook the potatoes for in boiling water for about 25 mins or until tender. Heat the oil in a frying pan and saute the green onions and garlic. Add the tomato paste, cook briefly and season to taste. Add the capers, most of the parsley and the olives. Stir in the tomatoes and 1/2 cup water, bring to a boil and simmer over a low heat for about 7 mins.
Drain the potatoes, rinse under cold water, peel and, pass through a ricer or mash finely in a mixing bowl. Add some nutmeg, season with salt to taste and whisk into a smooth paste.
Beat the egg whites and a pinch of salt until soft peaks form using an electric hand mixer. Stir half of the egg mixture into the potatoes then gradually fold in the remaining beaten egg whites.
Preheat the oven to 400\u00b0F. Spread half of the potato mixture in a greased ovenproof baking dish and smooth. Spread the tomato sauce evenly over the potato. Put the rest of the potato mixture into a piping bag with a large piping tip and pipe stripes over the tomato. Mix the parmesan and breadcrumbs and sprinkle over the top. Sprinkle the flakes of butter on the top and bake for 25-30 mins. Remove from the oven, cut it into strips and serve, garnish with parsley.