Light potato pie
Today we propose the light potato pie not to give up the salty taste of a delicious dish, respecting the lightness that a diet menu requires.
800 gr. of potatoes
1 light mozzarella
half a glass of partially skimmed milk
3 tablespoons grated Parmesan cheese
1 tablespoon extra virgin olive oil
It goes up as it is
Boil the potatoes in salted water for about half an hour.
When cooked, peel and cut into pieces.
Pass it in the potato masher to obtain a puree and pour it into a bowl adding warm milk, parmesan and salt.
Place half of the potato mixture in a greased profile and place the mozzarella in slices before covering the whole with the rest of the puree.
Bake the cake at 200 º C. for 15/20 minutes or until the surface of the cake is golden.
Serve on the table with its baking dish or let cool for a more summer version of the cake.
The only 257 calories per serving make it a light and tasty dish.