Potato Tart (Torta di Patate)
Preparation:
Place whole potatoes in a pot with salted water and bring it to a boil. Cook until tender about 15-20 minutes. Let it cool about 15 minutes. Peel potatoes and grate them with the coarse side of a box grater. When finished you should have about 4 1/2 cups of coarsely grated potatoes.
Preheat the oven at 200°C (400°F).
Put grated potatoes in a bowl. Add Parmesan cheese, the sliced ham, scallions.
Beat eggs with the milk, nutmeg and freshly grated pepper. Add it to the potato mix. Taste for salt. Parmesan and ham contain salt. It might not be necessary to add any.
Potato mix should be thick and a bit lumpy, not stiff. Add more milk by the tablespoon if mix seems too dry.
Take a cake pan with removable bottom and line it with parchment paper or aluminum foil which has been buttered with the 1 1/2 tablespoon butter. Butter sides as well. Be generous. Spread potato mix into a cake pan and smooth the top.
Sprinkle with bread crumbs and dot it with some butter (4-5 dollops). Bake for 30 minutes, or until the bread crumbs are golden.
Remove from the oven and let it cool for about 10 minutes. Run a knife around the sides of the pan and remove the side ring. Cut it into wedges and serve.
Be careful when removing parchment paper or aluminum from under the torte. I suggest taking a plate and turning the torte upside down. Gently remove the bottom of the cake pan and if parchment paper is attached to torte pull it slowly off. Place another plate on bottom of the torte and turn it around again.