Here’s another recipe from our Southern France meal plan, courtesy of La Zucca Magica, an Italian vegetarian restaurant in Nice.
We were served this as our first course there and although I couldn’t find the exact recipe online I was able to recreate it perfectly: mainly because the potato mixture was very similar to a potato cake my grandmother used to make.
It’s one of my favorite dishes. To make it just follow the Torta d’Patata recipe here, but omit the swiss chard and use a vegetable broth bullion cube instead of chicken broth bullion cube if you want to keep the dish vegetarian.
They don’t use swiss chard in this dish at La Zucca Magica, according to the chef there. And instead of spreading it out into a thin layer on a cookie sheet, put the potato mixture in a greased oven-safe bowl and bake at 350 degrees until the top is lightly golden (or about 20 minutes).
For the tomato sauce, follow the Quick Tomato Sauce recipe here.
To serve, scoop out a large ball of the potato mixture and place it in the center of a small plate or soup bowl. Put a ring of the tomato sauce around the potato ball. Serve warm.