Pitta di patate / Pizza di patate (potato casserole with tomato, capers, olives and anchovy) – Pugli

Ingredients

• 1 kilo potatoes , floury type, washed
• 60 grams plain flour (optional)
• 70 mls extra-virgin olive oil
• ½ onion , finely sliced
• 400 gram tin of plum tomatoes, drained and seeded, coarsely chopped or 350 mls tomato passata
• 80 grams black olives , pitted and chopped
• 2 anchovies, coarsely chopped
• 25 grams (2 tablespoons) capers , preferably salted (soaked in water and rinsed; if in brine, drained)
• 7 grams breadcrumbs (can use gluten-free variety)
• Sea salt
• Black pepper, freshly ground