Leftovers: It’s worth making extra potatoes for this potato “cake.”
2/3 cup freshly grated Parmigiano-Reggiano cheese, or Asiago
3 cups Eastern Mediterranean Mashed Potatoes
Good-tasting extra-virgin olive oil
1/4 medium onion, finely chopped
Salt and freshly ground black pepper
3 to 5 slices of hard or Genoa salami, finely chopped
2 canned tomatoes, crushed
1 (10-ounce) package frozen tiny peas, or 2 (10-ounce) packages frozen chopped spinach (if using spinach, defrost and squeeze out most of its liquid)
Preheat oven to 375 degrees. Oil a deep 1-quart baking dish. Blend half the cheese into the potatoes. Then spread half the potatoes to cover the bottom of the baking dish.
Film the bottom of a 10-inch skillet with olive oil. Heat over medium high and saute the onion with salt and pepper until softened. Add salami and cook until onions are golden. Stir in the tomatoes and cook another 2 minutes, or until the mixture smells rich. Add the vegetable and heat through. Taste for seasoning.
Spread the vegetables over the potatoes, top with the rest of the mashed potatoes and then the cheese. Cover with foil and bake 30 minutes, or until hot to the center. Serve hot.
Serve 4 as a side dish.
To make: 15 minutes
To bake: 30 minutes
Per serving: 520 calories; 21 g fat (6 g saturated fat; 36 percent calories from fat); 62 g carbohydrates; 21 mg cholesterol; 849 mg sodium; 22 g protein; 10 g fiber.
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