Preparation / Directions:
Saute the onion in 3 tablespoons (45 ml) of the olive oil in a skillet over medium heat until golden. Add the tomatoes, salt, and pepper, and cook over medium heat until the sauce is thick and most of the liquid has evaporated. Meanwhile, put the potatoes through a ricer or mash in a bowl with a fork until smooth. Combine the potatoes with the optional salami, the cheeses, and the parsley, mixing well. Generously butter a 9 x 2+1/2 inch (25 x 8 cm) spring form pan and coat heavily with bread crumbs, reserving some for the topping. Spread 1/3 of the potato mixture evenly in the bottom of the pan, followed by 1/2 of the tomato sauce. Repeat, finishing with a layer of potatoes. Smooth the top, sprinkle with the remaining bread crumbs, and drizzle the remaining olive oil over the top. Place on a baking sheet and bake in a preheated 350F (180C) for 1 to 1+1/4 hours, until the top is golden brown. Let cool to room temperature to make slicing easier, and serve at room temperature or chilled.
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