(19 votes)
Loading ...
If you are already thinking about next week's dinners, take a look at the salty cake that we propose today. It is made with baked potato, with Portobello mushrooms and mozzarella.
For the base we are not going to complicate too much since we are going to use a sheet of puff pastry of which are already ready in the supermarket. What do you want to complicate a little more? Elaborate this mass at home. It is not puff pastry but with it you will get an equally rich and completely homemade savory cake.
Salty Potato and Portobello Tart
Original salty puff pastry cake made with potato, Portobello and mozzarella.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 350
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 300 g of Portobello mushrooms
- 20 g of extra virgin olive oil
- 500 g of potato
- 125 g mozzarella (weight once drained)
- 1 egg
- 120g milk
- Aromatic herbs
- Sal Island
- 1 sheet of puff pastry
Music
Cook the potatoes in salted water and a bay leaf. Once cooked, we let them cool, peel them and cut them into cubes. We reserve them in a bowl.
We clean the mushrooms.
Cut the mushrooms into strips.
We put a splash of oil in a saucepan (about 10 grams).
We cook the mushrooms in that saucepan for a few minutes, with a little salt.
Once done, we reserve them.
In a container we put the egg and beat it. To the egg we add the milk, dried aromatic herbs and a little salt.
In the bowl where we have the potatoes we add the mushrooms and also the chopped mozzarella.
We mix.
Unroll the puff pastry sheet and put it in a mold, leaving the baking paper at the base.
We prick the dough with a fork.
On this dough we add the mixture of potato, Portobello and mozzarella.
Top with the mixture of egg, milk, salt and aromatic herbs.
Bake at 180º for approximately 30 minutes.
Notes
It can be a good recipe to use if you have leftover cooked potato from other preparations.
More information - Salty potato and portobello cake