Rein's Recipes
Back from the barn,
Spanish potato pie
From Rein, Fall 2010»
Ingredients
3 cups diced parboiled potatoes
1 1/2 cups Monterey Jack cheese (or your favourite), shredded
1 tsp. salt, divided
4 eggs
1/2 cup milk
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 tsp. pepper
Assembly
(Prepare the day ahead for best results.)
Pre-heat oven to 350 degress.
Combine potatoes, 1/2 cup cheese and 1/2 tsp.
salt.
Press gently into the a greased 9-in. pie plate or
flan dish
In a bowl, beat eggs and milk.
Add onion, pepper and remaining cheese and
salt.
Pour over potato mixture.
Bake at 350 degrees for 45 to 50 minutes or until
a knife inserted near the center comes out clean.
Let stand five minutes before cutting, or chill and
reheat for serving the next day.
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