Potato and ham cake

The potato and ham cake is an original savory cake perfect to enjoy as a main course or second course.


250 grams of scamorza (provola)
500 grams of spinach
2 yolks
70 grams of grated Parmesan cheese
Nutmeg as it is.
It goes up as it is.
1.2 kg of potatoes
150 grams of cooked ham
10 grams of butter
Breadcrumbs, as you can see.
Extra Virgin Olive Oil


To start, put the potatoes in slightly salted cold water and bring to a boil over medium heat for about twenty minutes.

When the potatoes are cooked, drain and, still hot, crush them with a potato masher (or a vegetable mill).

Then transfer them in a bowl and add the egg yolks, grated cheese, a pinch of nutmeg.

Season with salt and pepper.

At this point wash the fresh spinach and dry it with a clean cloth, sauté it in a pan with a drizzle of extra virgin olive oil and a clove of garlic.

Cook over medium heat, closed with a lid for about ten minutes, until they have released all the vegetation water.

Now, drain the spinach using a strainer placed on a bowl; with the help of a ladle crush them to remove the residual liquid.

Basic preparation

Begin to compose the cake: line a cake tin 23 cm in diameter with baking paper, extinguish the inside with butter, then sprinkle the bottom with breadcrumbs.

Fill a sac à poche with a smooth nozzle with the potato dough and begin to form the base of the cake: compose a thick spiral and, always using the sac à poche, go up with the dough along the edges up to 2-3 cm from the edge of the cake tin.

Form a first layer of drained and squeezed spinach then add the cooked ham and finally the provola cut into thin slices.

Cover the surface of the cake with the remaining potato dough, level it with a spoon, sprinkle with breadcrumbs and some butter flakes.

Bake the whole thing at 200 º C. for 50 minutes: the last 10 minutes turn on the grill to gratify the surface of the cake. Once ready, let the potato and ham cake rest a few minutes before serving, so that it can be compacted a bit and cut more easily.


You can store the potato cake in the refrigerator, covered with film or closed in an airtight container, for 2-3 days at the most.

It’s possible to freeze the baked potato and ham cake, wrapped in aluminum paper, for 15-20 days.


If the spinach is still too damp, put the layer of cooked ham first and then continue with the spinach and the scamorza.