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My Potato Souffléby Elvira BonacciThis recipe is very filling and made with more or less whatever leftovers youhave in the fridge.Ingredients1 kg potatoes50 gr butter2 eggsCooked hamMilkCheese* ( whatever you have)Salt, pepperMethod:Boil the peeled potates in salted water and then mash them while still hot.add the butter, the diced ham (or salami or proscuito crudo), a couple slicesof cheese cut into little pieces, the beaten eggs, and a little milk - just a littleas it depends on the consistency of the potatoes, some are more floury whileothers can be full of water, therefore you may need less milk). Season with alittle salt and black pepper and mix delicately all together.Heat oven to 180°C. Pour the above mixture in a greased cake tin dusted witha little breadcrumbs. Sprinkle some bread crumbs on top and bake in the hotoven for about 20 mins until it is golden on top Serve warm and buonappetito!Variation: * I also at times just use mozzarella and a handful of gratedparmesan cheese.31