Torta salata di pepperoni, patate e mozzarella

Parboil 4 small potatoes until nearly cooked. Leave to cool a bit while you slice the pepper. Now preheat the oven to 180. Peel and chop potatoes and sauté both in olive oil for about 10 mins until browned

Now drain and chop the mozzarella into small pieces. Roll out the pastry into a round medium sized foil tray. Prick with a fork and glaze with an egg. Add the potatoes and peppers

Sprinkle with parmesan, salt and add the mozzarella. Fold the edges over and glaze with remaining egg. Bake for about 25 mins until golden brown. Leave to cool on a wire rack before serving