Potato pie pizzaiola style

Name: Potato pie pizzaiola style
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Potatoes 1.1 lbs; Tomato purée ¾ cup; Mozzarella cheese 1 ¼ cup; Parmigiano Reggiano PDO cheese 2 oz; Extra virgin olive oil to taste; Yellow onions ½; Fine salt to taste; Type 00 flour to taste; Basil to taste

it es fr de br nl

336

Calories per serving

Energy Kcal 336
Carbohydrates g 29.8
of which sugars g 2.6
Protein g 16.3
Fats g 16.8
of which saturated fat g 7.88
Fiber g 2.8
Cholesterol mg 31
Sodium mg 365

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Valeria Ciccotti

Potato tortino with pizzaiola sauce—it is like a hug from Southern Italy. For real. Imagine layers of tender potatoes, soft mozzarella that gets super gooey, and a fresh tomato sauce bursting with basil. This potato tortino recipe is all about keeping it simple. Seriously good. No béchamel here, so you really taste the moist texture from the cheese and the pop of the pizzaiola sauce. It's kinda like a potato parmigiana but has its own flair: fewer ingredients, yet so so much flavor.

In places like Campania, it's a family dinner staple or party favorite—pretty much appearing as often as other Italian classics. And the basil? It adds that unmistakable Southern Italian zest while the tomato sauce seeps right into those potatoes. And it’s rich but not heavy. Think of it like melanzane alla pizzaiola, giving you that classic Italian comfort food vibe with a potato twist.

Whether you call it an Italian potato pie, baked potato tortino, or just a really really tasty potato tortino, it’s versatile. Perfect for so many occasions. Some folks love it hot, straight from the oven when the cheese is bubbling and the top is golden. Others say it's just as tasty at room temp, making it great for buffets or big family gatherings—grab a slice whenever.

Those layers hold together beautifully, and you’ll find pockets of melty mozzarella in every bite. It’s crazy how just potatoes, cheese, tomato and basil can create something so comforting. For anyone into potato casseroles or Italian baked potato dishes, this potato tortino with tomato sauce is going to be a new fave. No frills—just familiar, honest flavors that bring people back for more. These simple, straightforward ingredients make Southern Italian cuisine beloved all around the world. And you know what? Can't go wrong with that.

How to prepare Potato pie pizzaiola style

To prepare the potato pie pizzaiola style, first boil the potatoes. Drain them when they are almost cooked and peel them. In the meantime, also prepare the sauce. Slice the onion 2 and transfer it to a pot where you have already poured a drizzle of olive oil 3.

Let the onion brown, add the tomato sauce 4, season with salt 5 and let it cook for a few minutes, stirring often. Add a few basil leaves and turn off the heat 6.

Take the potatoes and cut them into thick slices 7 and season them with salt. Then place a 8-inch ring on a baking sheet lined with parchment paper and grease it 8. Pass the potatoes one at a time in the flour 9

and arrange them inside the ring starting from the outside (10-11). Cover everything with a little sauce 12

and spread it over the entire surface 13. Add about half of the mozzarella cut into cubes 14 and make another layer of potatoes, again passing them in the flour first 15.

Complete with the remaining sauce 16 and the remaining mozzarella (17-18).

Add the grated Parmesan cheese 19, covering the entire surface 20. Add a few basil leaves and bake in a static oven at 392°F for 25 minutes. Then take it out of the oven 21

and wait a moment before removing the ring 22, being careful not to burn yourself. At this point 23 transfer to a serving plate, garnish with basil leaves as desired, and serve your potato pie pizzaiola style 34.