Savory Potato and Tropea Red Onion Pie

Method

1. Peel and grate the potatoes, then place them in a bowl of cold water to prevent browning.
2. Slice the leek into thin rings.
3. Halve the Tropea red onions, make incisions, then chop finely (optional: wet the knife blade to avoid tears).
4. Add the leek and chopped onion to the grated potatoes and mix well.
5. Add the pitted olives (Taggiasca or black olives), oregano, salt, pepper, fennel seeds, and a pinch of nutmeg. Mix until evenly distributed.
6. Heat a large pan with a drizzle of olive oil and a knob of butter.
7. Pour the potato mixture into the pan, spread evenly, and gently flatten the surface. Cook uncovered over medium heat for 7–8 minutes until a golden crust forms on the bottom.
8. Check the crust with a spatula, then reduce the diameter of the cake to match a 24 cm cake tin by gently pressing the edges inward.
9. Place a lid over the pan, invert the cake onto the lid, then slide it back into the pan to cook the other side.
10. Cover the pan and cook for another 5–6 minutes until the second side is crusty.
11. Meanwhile, butter the cake tin (or use olive oil).
12. After the second side is cooked, invert the cake again onto the lid, then carefully transfer it into the buttered cake tin.
13. Slice the semi-aged cheese (asiago or similar) into thin slices and arrange them on top of the cake. Sprinkle with grated pecorino romano.
14. Bake in a preheated oven: 180°C fan-forced or 200°C static for 45 minutes until golden and set.
15. Let the cake cool completely before unmolding. It can be served warm or cold; it is even better the next day.