Potato cake

These squares make a delicious tapas starter with a glass of wine; alternatively, serve the sliced cake with braaied meat as part of your Sunday lunch

Makes 1 x 20 cm cake

Preparation time: 15 minutes

Cooking time: about 1 hour

Oven temperature: 220°C

  • 650 g Mediterranean potatoes
  • 100 g smoked ham or fried bacon (optional), chopped
  • 5 spring onions, chopped
  • 6 sprigs thyme, leaves stripped
  • about 45 ml extra virgin olive oil or canola oil

1 Preheat the oven and wash the potatoes well. Using a sharp knife (or mandolin), thinly slice the unpeeled potatoes.

2 Place the potatoes, ham, spring onions and herbs in a mixing bowl, stir in 30ml of the oil and season with sea salt and freshly ground black pepper.

3 Grease a small ovenproof frying pan with the remaining oil and arrange the sliced potatoes in layers until they’re all used up. Now for the secret: press the potatoes down firmly with a weight such as a second pan, round ovenproof pot or cake tin to compress them. Cook for a few minutes on the stovetop to brown the bottom of the cake and then place in the oven, with the weight on top. Bake for about 1 hour. Test with a skewer to see if the potatoes are cooked and allow to cool slightly.

4 To serve Place a chopping board or serving platter upside down on the pan and turn out the cake in one smooth movement. Cut into squares and enjoy hot or at room temperature.

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April 2023

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