Potato and leek cake with crispy speck

Ingredients

For 1 serving

• Potatoes250 g
• Leek1
• Speck30 g
• Eggs1
• Grana Padano10 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes, grate them raw on the coarse side, put them in a clean tea towel and squeeze hard to remove as much water as possible: this makes the cake crisp.
2. Trim the roots and tough green part of the leek, halve it lengthways, rinse between the layers and slice thinly.
3. Heat half the oil in a frying pan over medium-low heat and sweat the leek for 6 minutes with a splash of water, until soft and translucent.
4. In a bowl mix the potatoes, leek, egg, grated Grana Padano, salt and black pepper. Grease a tin with the remaining oil and spread the mixture in an even layer, pressing it down.
5. Bake at 200 °C for 20 minutes; meanwhile cut the speck into thin strips.
6. Scatter the speck over the cake and bake for another 5 minutes, until the top is golden and the speck is crisp.