Non-VegetarianAlpine Italian cuisine Starters

Tortel de Patate

Name: Tortel de Patate
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Alpine Italian
Ingredients: 1000 g starchy potatoes; 1.5 tsp Fine sea salt; 25 g Plain flour; 200 ml sunflower oil; 200 g lucanica trentina; 150 g casolet cheese; 120 g pickled cabbage

Tortel de patate is a crisp, golden raw-potato pancake from the Val di Non in Trentino, served hot with cured meats, mountain cheese, and pickles.

🇮🇹Italy· Trentino-Alto Adige

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

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Servings

1000 g starchy potatoes — peeled, such as Kennebec or Majestic
1½ tsp Fine sea salt — plus extra for finishing
25 g Plain flour — optional binder for texture
200 ml sunflower oil — or refined lard for shallow frying
200 g lucanica trentina — cured Alpine pork sausage, thinly sliced to serve
150 g casolet cheese — or young Trentingrana, sliced to serve
120 g pickled cabbage — or pickled gherkins to serve

Equipment

•Box grater
•Clean kitchen cloth
•Cast-iron frying pan
•Slotted spatula
•Paper towels

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 25 g
carbs: 48 g
fibre: 4 g
protein: 16 g
calories: 480 kcal

Instructions

1
Peel the raw starchy potatoes and rinse them briefly under cold water.
2
Grate the potatoes using the fine to medium teeth of a box grater into a bowl.
3
Transfer the grated potato pulp into a clean kitchen cloth and twist tightly over the sink to squeeze out liquid.
4
Place the squeezed potato pulp into a mixing bowl and stir in the salt and flour until evenly combined.
5
Heat 1 centimetre of oil or lard in a heavy cast-iron pan over medium-high heat until shimmering.
6
Spoon ladles of the potato mixture into the pan and press them flat with a spatula into thin round discs.
7
Fry undisturbed for 4 to 5 minutes until the bottom edges turn deeply golden and crisp.
8
Flip carefully with a spatula and fry the second side for another 3 to 4 minutes until crisp and browned.
9
Transfer the fried tortèi onto a plate lined with paper towels to drain and season with a pinch of salt.
10
Serve immediately while hot on a wooden board alongside sliced lucanica, mountain cheese, and pickles.

Chef's tips

Squeezing as much liquid from the grated potatoes as possible is the key to a crisp rather than soggy tortel. Fry in small batches so the oil temperature does not drop. Keep the heat medium-high so the crust forms rapidly without scorching.

Ingredient substitutions

Casolet cheese → young Fontina, mild Asiago, or fresh Montasio cheese
Lucanica trentina → mild dry-cured pork sausage, Speck, or salted herring fillets

Storage

Tortel de patate is best eaten freshly fried, but leftovers can be kept in a covered container in the fridge for up to one day.

Reheating

Reheat in a dry, hot heavy-bottomed frying pan or hot oven for 5 minutes until crisp again; do not microwave.

Common mistakes to avoid

•Failing to squeeze the grated potatoes thoroughly, which makes the centre soggy rather than crisp
•Gating the potatoes too coarsely, preventing the starch from binding the pancake properly
•Overcrowding the frying pan, causing the potatoes to steam instead of fry

Serving suggestions

Serve piping hot on a rustic wooden board with sliced lucanica and fresh Casolet cheesePair with pickled white cabbage, red onions, or pickled gherkins to cut through the richnessAccompany with a chilled glass of Trentino Nosiola or Marzemino wine