Ham and Cheese Skillet Potato Focaccia Recipe
Ham and cheese skillet potato focaccia, a quick and easy last minute dinner idea (no leavening required) and a great empty the fridge recipe!
Servings 3 -4 servings
Calories 550kcal
Ingredients
- 500 grams potatoes about 4 medium potatotes
- ½ cup all-purpose flour
- 6 tbsp. Parmigiano cheese grated
- 1 large egg
- ½ tsp salt
- 1 tbsp. olive oil
- 100 grams prosciutto cotto about 3 slices
- 70 grams provolone cheese about 5 slices or add as much as you'd like!
Instructions
- Peel potatoes and cut them into quarters. Place in a sauce pan, cover with water and salt them.
- Bring to a boil and cook until fork tender, about 15 minutes.
- Drain well, transfer to a bowl and mash them.
- Stir in the flour, Parmigiano cheese, egg and salt. The mixture will resemble a soft gnocchi dough.
- Grease a 10 inch (25 cm) skillet with olive oil and swirl to coat the sides of the pan.
- Moisten your hands lightly with water to help you transfer half of the potato mixture to the pan and flatten to cover the bottom of the pan. Use your hands or the back of a spatula for this step.
- Top with prosciutto cotto and cheese slices. Cover with the remaining potato mixture and smooth over the top to evenly cover the entire surface.
- Transfer pan to the stove top. Cook on medium heat for 5-6 minutes.
- Flip the potato focaccia onto a lightly greased dinner plate and carefully slide it back into the pan, uncooked side down. Cook for 5-6 minutes longer until golden brown. Transfer to a serving plate and enjoy hot!
Notes
Substitutions and Variations
-Instead of provolone, try mozzarella, scamorza or caciocavallo cheese.
-Use cured meats of your choice such as mortadella, salami or even crumbled cooked sausage.
-For a vegetarian version add sautéed spinach, leftover vegetables you may have on hand in your fridge or grilled vegetables.
-If you prefer, you can divide the potato mixture into 4 equal parts and make individual potato patties instead of one large one. Oven baked version -Be sure to use an oven safe pan or tightly wrap the the handle of your pan with foil. -Once assembled, cook on the stove over medium heat to brown the underside of the focaccia. -Lightly brush the top with olive oil. -Transfer the pan to a 425 degrees F preheated oven and bake for 20-25 minutes until golden brown. -You may also broil for a minute at the end of cooking. Serving suggestions -Enjoy as a main dish along with a green salad.
-Serve as a side dish.
-This dish would be perfect for a brunch buffet or a pot luck dinner. Storage -Keep leftovers refrigerated for up to 3 days.
-Reheat in a 350 degrees F preheated oven until warmed through.
-Use cured meats of your choice such as mortadella, salami or even crumbled cooked sausage.
-For a vegetarian version add sautéed spinach, leftover vegetables you may have on hand in your fridge or grilled vegetables.
-If you prefer, you can divide the potato mixture into 4 equal parts and make individual potato patties instead of one large one. Oven baked version -Be sure to use an oven safe pan or tightly wrap the the handle of your pan with foil. -Once assembled, cook on the stove over medium heat to brown the underside of the focaccia. -Lightly brush the top with olive oil. -Transfer the pan to a 425 degrees F preheated oven and bake for 20-25 minutes until golden brown. -You may also broil for a minute at the end of cooking. Serving suggestions -Enjoy as a main dish along with a green salad.
-Serve as a side dish.
-This dish would be perfect for a brunch buffet or a pot luck dinner. Storage -Keep leftovers refrigerated for up to 3 days.
-Reheat in a 350 degrees F preheated oven until warmed through.
Nutrition
Calories: 550kcal | Carbohydrates: 47g | Protein: 31g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 1461mg | Potassium: 902mg | Fiber: 4g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 33mg | Calcium: 561mg | Iron: 3mg