Potato and smoked scamorza bake with rosemary

Ingredients

For 1 serving

• Potatoes200 g
• Eggs1
• Egg whites2
• Scamorza50 g
• Parmigiano Reggiano10 g
• Rosemaryto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. Heat a conventional oven to 200 °C and grease a small baking dish with a little of the oil.
2. Peel the potatoes and slice them very thinly, about 2 mm, with a sharp knife or a mandoline; keep the slices in a bowl of cold water until needed, then drain and dry them well with a tea towel.
3. Slice the scamorza thinly. In a bowl beat the egg with the egg whites, the grated Parmesan, the chopped rosemary needles, a pinch of salt and a grind of pepper.
4. Lay a layer of slightly overlapping potatoes in the dish, a few slices of scamorza and a spoonful of the egg mixture; keep layering, finishing with potatoes, and pour the remaining egg and the oil over the top.
5. Cover with foil and bake at 200 °C for 25 minutes, then uncover and bake another 10–15 minutes, until the potatoes are easily pierced and the top is golden and crisp.
6. Let the bake rest for 5 minutes out of the oven so it settles, then serve it in squares.