Sformato Di Patate

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 4 medium potatoes
• 2 medium yellow onions
• 8 ounces thick-cut bacon
• 4 eggs
• 3 tablespoons olive oil
• 1/4 cup grated parmigiano
• salt
• black pepper

Recipe

• 1 steam or boil whole unpeeled potatoes until not quite tender. when cool enough for handling, slice potatoes on a mandolin (or on the bladed side of a box grater), no more than 1/8 inch thick, preferably thinner.
• 2 chop bacon into matchsticks or cubes.
• 3 slice the onions and saute' with bacon and olive oil in a large non-stick frying pan.
• 4 add the potatoes when the onions and bacon are about half cooked. blend ingredients with 1 tbsp salt, being careful not to break up the potato slices too much.
• 5 whisk the eggs with the parmigiano and pour over the potato and onion mixture.
• 6 cover and cook over very low flame for 15 minutes (or until deep golden on the bottom).
• 7 here's the only tricky part:.
• 8 uncover and turn off flame. place a plate or platter upside-down over the pan, keeping one hand firmly on the bottom of the plate, and the other on the pan handle, as close to the pan as you can - you need a strong grip.
• 9 now, flip the plate and pan in a single, decisive motion so that the plate is now on the bottom.
• 10 you should now have the golden brown bottom of the sformato on top, and the uncooked top on the bottom.
• 11 remove the pan and replace on stove.
• 12 slide the 'sformato', now a more or less cohesive unit, back into the pan so that the uncooked side is now in contact with the pan. sprinkle browned side with black pepper.
• 13 cover and cook for 15 more minutes.
• 14 slide the finished 'sformato' onto a clean platter.
• 15 let cool for at least 30 minutes (the longer the better), slice into wedges and serve as a side dish or as a main course.
• 16 tips: best at room temperature, and it tastes better the next day!