Potato Ricotta Cake


I make this very tasty by roasting the potatoes with salt, pepper and oregano in extra virgin olive oil.  Makes very cute little potato cakes in muffin tin or a few ramekins or of course just one big one tin.

4 medium potatoes, peeled and quartered
1 medium chorizo
basil or oregano
1/2 cup Parmesan cheese, grated
1 tub ricotta cheese
2 medium eggs

Preheat the oven to 180°C

To make the cake, grease a loaf tin and line with baking paper.
Boil or roast the potatoes.
Allow to cool slightly, then grate coarsely or chop roughly.

Slice the chorizo and stir fry for a few minutes.
In a bowl mix the potato with the chorizo.
Add the cheese, ricotta and eggs.

Tip the mixture into the loaf tin. Cook for 25 minutes or until just golden.
Leave the cake to cool slightly in the tin, turn out while still warm.

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