Tuesday, July 17, 2012

P-Daddy's Potato Pie

I mentioned in my pantry update that P-Daddy made a wonderful frittata this weekend for us to have for easy lunches this week. We make a lot of these egg based casserole dishes. They are a great way to use up almost any kind of veggie that's sitting around and needs a dish to go into, plus, they re-heat easily, but are delicious cold, so they are a great choice for quick and easy lunches on the go.

The thing I love the most about making frittata is how easy and forgiving the dish is. Generally, I use chopped up veggies, eggs, and maybe (if I remember) a little milk. No crust to worry about, and ratios can be adjusted to your own taste. Here's the one that P-Daddy made this weekend.

And here's how he did it. Note that I'm estimating ingredients, since no measurements of anything were actually taken. And we'd usually start on the stovetop in an oven-safe skillet and then slide it into the oven, but we had too much this time to fit in the cast iron skillet, so we just used a casserole dish.

5 large potatoes, boiled (we used a mix of red and baker)
1 dozen eggs
1-2 bunches fresh spinach, roughly chopped
salt, pepper, and garlic powder

First, lightly grease a large casserole dish. Beat 2 of the eggs together, season with salt and pepper, and pour into the bottom of the dish. Spread the spinach on top of the eggs. Slice the potatoes into chunks, and spread them on top of the spinach. Beat the rest of the eggs together, season with salt, pepper, and garlic powder, and pour over everything. Don't worry that the potatoes are not completely covered. Bake 35-40 minutes at 350. Consider broiling for the last couple minutes to brown the potatoes. Serve hot or cold.

If you wanted to, you could add milk and/or cheese to the egg mixture before you pour it over. Sometime we add these, sometimes we don't, and it turns out great both ways.

I was especially impressed with this dish because I love tortilla espaƱola and this dish reminded me of it. For tortilla espaƱola the potatoes are typically fried in olive oil, but boiling them worked well, and I bet roasting them would as well. Since we always have an abundance of potatoes from our produce co-op, we'll probably be making this dish more, since it's a delicious and easy way to use up potatoes.

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