Pan-Fried Potato Cake with Speck and Melty Smoked Scamorza
What could be more comforting and delicious than a potato cake that's golden on the outside and incredibly gooey on the inside? This recipe is magical because it's prepared directly in a pan, without turning on the oven, and it's perfect for a last-minute dinner or an informal aperitif with friends.
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Ingredients (for a pan of approx. 24-26 cm)
- Potatoes (weighed raw and peeled): 4 large (approx. 600-700 g)
- All-purpose flour: 2 heaped tablespoons
- Diced speck: 100 g
- Diced scamorza cheese (smoked or plain): 150 g
- Dried oregano: 1 teaspoon
- Extra virgin olive oil: to taste
- Salt and pepper: to taste
Step-by-Step Preparation
1. Grate the potatoes
Peel the raw potatoes and grate them with a large-hole grater directly into a large bowl.
2. Season the base
Add the flour, diced speck, a generous drizzle of olive oil, salt, pepper, and plenty of oregano. Mix everything well so that the flour and seasonings are evenly distributed.
3. Create the first layer
Generously grease the bottom of a non-stick pan with a little oil. Distribute half of the potato mixture, pressing firmly to compact it and form a uniform base.
4. The gooey heart
Fill the center of the cake with the diced scamorza, leaving a millimeter from the outer edge to prevent the cheese from escaping during cooking.
5. Cover and seal
Cover the scamorza with the other half of the potato mixture. Level and gently press to seal the edges well.
6. Pan cooking
Pour a little more oil on top. Cover with a lid and cook over medium-low heat for about 10-12 minutes. When the base is golden and crispy, carefully flip the cake using the lid or a large plate, and brown the other side for another 8-10 minutes without the lid.
7. Serve
Remove from the pan onto a serving plate, cut into wedges, and enjoy this gooey marvel! 🧀
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