Savory pie with potatoes and mortadella

Name: Savory pie with potatoes and mortadella
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Puff pastry (round) 1 roll; Potatoes 1 lb; Mortadella 0.7 lb; Emmentaler cheese 8 oz; Fresh liquid cream 1.1 cups; Eggs (about 3 medium) 5.8 oz; Pecorino cheese 2.1 oz; Parmigiano Reggiano PDO cheese 1 oz; Thyme to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it de fr es br

608

Calories per serving

Energy Kcal 608
Carbohydrates g 25.1
of which sugars g 3.3
Protein g 23
Fats g 46.2
of which saturated fat g 20.39
Fiber g 1.4
Cholesterol mg 168
Sodium mg 798

Difficulty: Very easy
Prep time: 30 min
Cook time: 60 min
Makes: 8 pieces
Cost: Low

PRESENTATION

When you think of Italian comfort food, you gotta try this potato and mortadella pie from Emilia-Romagna. Seriously, it's the perfect example of how folks up in northern Italy whip up something special with whatever's hanging around in the fridge. And look, this savory potato pie—it’s all about those layers. Thinly sliced potatoes with loads of mortadella (you know, Bologna’s famous sausage) and whatever cheese you’ve got. Really, it is amazing. As it bakes, those potatoes turn golden and the mortadella just melts right in, creating this incredible mix of tender veggies with a crispy top. Perfect for family gatherings or a chill aperitivo. Everyone just grabbing a slice—so good.

In central Italy, you might bump into versions with zucchini, eggplant, or even tuna—whatever needs using up, really. So, so flexible. Some might say it’s like Gattò di Patate from Naples, but this one’s simpler. It lets the mortadella really, really shine. Nothing too fancy, just a classic Italian potato pie that’s homestyle and, to be honest, a bit nostalgic. That moist inside from the cheese and potatoes? Every bite is rich and satisfying. And the mortadella? It adds a savory punch that’s honestly hard to beat. Kids love it, adults love it. It fits right into any casual meal.

This dish is a win when you need something filling and fun to throw together. Plus, here's the thing—since it’s all about using leftovers, no two pies come out the same. Keeps it interesting, you know? So, grab what you’ve got, layer it up, and let that savory potato pie remind you why Italian home cooking is all about making something delicious from the simplest ingredients. That’s the magic of a good potato and mortadella pie—simple, tasty, and, pretty much, always welcome at the table.

How to prepare Savory pie with potatoes and mortadella

To prepare the savory pie with potatoes and mortadella, start by peeling the potatoes 1. Slice them into 1/8-1/6 inch rounds 2 and then immerse them in a bowl with cold water and set aside 3.

Dice the mortadella 4 and the cheese 5. In a bowl, mix the eggs with the cream 6.

Add the grated pecorino cheese 7, thyme leaves 8, salt, and pepper 9.

Also add the diced cheese and mortadella 10, and mix. Unroll the puff pastry, with the baking paper, inside a fluted pan (the base is 10 inches, the top is 11 inches) 11. Prick the base with a fork 12.

Pour the filling and distribute the cubes 13. Drain the potatoes and place them on top, first forming a circle 14 and then placing the other slices in another circle underneath 15.

Garnish the surface with some oil 16, salt, pepper, and finally the grated cheese. Bake at 356°F in a preheated static oven for 60 minutes on the lower rack. Let the savory pie with potatoes and mortadella cool slightly before adding a bit more thyme 17 and enjoying it 18.