Tortino con Patate e Scalogno (Potato and Shallot Pie)

An appetizing pie made ​​with potatoes, shallots and hard-boiled egg yolk to get a colorful, mimosa-like colorful effect. A different idea to celebrate Women’s Day on March 8th.

This recipe is a simple, versatile and absolutely delicious one to enjoy either as an appetizer or as a main course accompanied by a fresh salad. The delicate but distinct flavor of shallots blends well with the starchy taste of potatoes. The addition of cream makes this pie velvety and inviting. The crumbled egg yolk is an additional decoration to create the mimosa effect and makes this pie perfect to celebrate Women’s social, economic ,and political achievements. This holiday was first celebrated in the United States in 1909 and arrived in Italy in 1922. The mimosa flower, with its intense and radiant color, was chosen as a symbol because it blooms in early March. The addition of boiled egg yolk is not essential and can be omitted, but this pie makes a savory version of the famous mimosa cake dessert.

TORTINO CON PATATE E SCALOGNO (POTATO AND SHALLOT PIE)

Preparation time: 45 min.  Cooking time: 20-25 min.   Servings: 8

INGREDIENTS

800 g (28 oz) yellow potatoes, peeled
250 g (9 oz) shallots, finely sliced
4 tablespoons olive oil (extra virgin)
250 ml (1 cup)fresh cream
2 teaspoons oregano
Salt and freshly ground pepper
230 g (8 oz) puff pastry , round shape
5 hard-boiled eggs

DIRECTIONS

Preheat oven to 180 °C (350 °F)
1. Peel potatoes, put them in a pot and cover with cold water. Turn on the heat and bring to a boil. Cook for about 8-10 minutes ( the cooking time depends on the size of the potatoes) until the potatoes are cooked, but not soft. Remove from the water and allow to cool
2. While potatoes cool, in a saucepan over medium heat, sauté shallots in olive oil, stirring occasionally until it is tender. Remove from heat and allow to cool for 5 minutes
3. In a bowl combine shallots, ​​potatoes (thinly sliced) and cream. Add the oregano and season with salt and pepper
4. Roll out the pastry into a ceramic pie plate (diameter 23 cm, 9 inch) , pour in the vegetable mix
5. Bake for about 20-25 minutes until golden brown
6. While the cake is cooking, prepare the hard-boiled eggs. Place the eggs in boiling water and cook for 10 minutes. Cool. Remove the shell, cut in half, remove the yolk and crumble with your hands
7. Remove the pie from the oven. Allow it to cool on a wire rack for 10 minutes. Garnish with crumbled egg yolk and serve warm. – Paola