# Potato Pitta, Lecce Style

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A rustic baked potato pie layered with stewed onions, tomato and black olives, in the style of Lecce.

Servings: 6 · Prep 30 min · Cook 60 min · Side dishes

Vegetarian · Contains: gluten, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Potato Pitta, Lecce Style](https://image.fridge.menu/adaptations/0c6b1wtg/d1bccf877b6e95198603e055616130ad1eb036c5ae1021d0fe4d11b00b5d76d8.jpg)

## Ingredients

- 900 g Cooked potato
- 2 pcs Eggs
- 20 g Plain flour
- 10 g Breadcrumbs
- Salt — to taste
- Black pepper — to taste
- Parsley — to taste
- 3 pcs Onion
- 200 g Tomato passata
- 80 g Black olives, pitted
- Olive oil — to taste
- Breadcrumbs — to taste

## Steps

1. Slice the onion and place in a pan with a thin stream of olive oil and a pinch of salt. Cook gently for a few minutes, then add half a cup of water. (5 min)
2. Continue cooking, add the pitted black olives and cook until the onion is soft and creamy.
3. Mash the cooked potato in a large bowl. Add salt, black pepper, flour and breadcrumbs.
4. Add the parsley and eggs. Mix well until smooth.
5. Grease a 22-24 cm tin with olive oil, spread over half the potato mixture, forming a rim.
6. Add a layer of tomato passata.
7. Finish with a layer of the stewed onion and olives.
8. Cover the filling with the remaining potato mixture, smoothing the surface evenly.
9. Decorate the surface of the pitta with fork marks, sprinkle with breadcrumbs and drizzle with olive oil.
10. Bake the pitta at 195°C in a fan oven. (30 min)
11. Let the pitta rest before serving. (30 min)

Published 2026-10-09

https://fridge.menu/en/r/potato-pita-0c6b1wtg

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