Potato Torta (Gratto Di Patate)

• 1/2 medium onion, finely chopped
• 6 tablespoons olive oil
• 2 cups canned chopped Italian tomatoes, with juice
• coarse salt
• freshly ground black pepper
• 8 large all-purpose potatoes, boiled and peeled
• 3 eggs, lightly beaten
• 1 cup coarsely chopped salami
• 1 cup diced mozzarella cheese
• 3/4 cup diced smoked provolone cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped fresh Italian parsley
• 2 tablespoons butter
• 1 cup bread, crumbs (fresh)

1. Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
2. Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
3. Put potatoes through a ricer or mash in a bowl with a fork until smooth.
4. Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well.
5. Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
6. Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
7. Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
8. Sprinkle with the remaining breadcrumbs.
9. Drizzle with the remaining 3 tablespoons olive oil.
10. Place on a baking sheet; bake in a preheated 350u0b0 for 1 to 1 1/4 hours or until the top is crusty and brown.
11. Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.

onion, olive oil, italian tomatoes, salt, freshly ground black pepper, potatoes, eggs, salami, mozzarella cheese, provolone cheese, parmesan cheese, fresh italian parsley, butter, bread

Taken from www.food.com/recipe/potato-torta-gratto-di-patate-438411 (may not work)